Tomato and Basil Quiche Recipe

Flour: The base for the crust, providing structure and texture.

Butter: Adds richness and flakiness to the crust.

Water: Helps bring the dough together.

Eggs: The main binding agent in the filling, giving it structure.

Heavy cream: Adds creaminess and richness to the filling.

Mozzarella cheese: Provides a melty, cheesy layer in the quiche.

Cherry tomatoes: Adds a burst of sweetness and acidity.

Fresh basil: Infuses the quiche with a fresh, aromatic flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

When making the crust for your quiche, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingertips to mix the flour and butter until it resembles coarse crumbs. When adding the cold water, do so gradually, one tablespoon at a time, to avoid making the dough too wet. Chilling the dough before rolling it out helps prevent shrinking during baking.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and adds more fiber.

• cubed cold butter - Substitute with coconut oil: Offers a dairy-free option and adds a subtle coconut flavor.

• cold water - Substitute with cold milk: Adds a bit more richness to the crust.

• beaten eggs - Substitute with flax eggs: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• heavy cream - Substitute with coconut cream: Provides a dairy-free option with a slight coconut flavor.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Offers a sharper flavor and melts well.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Adds a more intense tomato flavor and a chewy texture.

• chopped fresh basil - Substitute with dried basil: Use ⅓ of the amount as dried herbs are more concentrated.

• salt - Substitute with soy sauce: Adds a savory umami flavor and reduces the need for additional salt.

• black pepper - Substitute with white pepper: Provides a milder pepper flavor and a slightly different heat.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, wrap the quiche tightly in plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent odors from the fridge from seeping in.

• For added protection, place the wrapped quiche in an airtight container. This is especially useful if you plan to store it for more than a couple of days.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to eat, you can enjoy it cold or reheat it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date to keep track of its storage time. Frozen quiche can be stored for up to 2 months.

• When ready to enjoy, thaw the quiche in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.

• For individual servings, you can slice the quiche before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to take out only what you need without defrosting the entire quiche.

• If you prefer a crispier crust after reheating, consider placing the quiche on a baking sheet and covering the edges with foil to prevent over-browning while the center heats up.

• Avoid microwaving the quiche as it can make the crust soggy and unevenly heat the filling. The oven method is best for maintaining the quiche's texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the quiche on a baking sheet to catch any drips.
  3. Cover the quiche with aluminum foil to prevent the crust from over-browning.
  4. Heat for 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Cut a slice of quiche and place it on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of quiche in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the quiche in the air fryer basket.
  3. Heat for 8-10 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove once the quiche is heated through and the crust is crispy.

• Oven: Used to preheat and bake the quiche at the specified temperature.

• Mixing bowl: Used to combine the flour and butter, and later to whisk the eggs, cream, salt, and pepper.

• Pastry cutter: Helps to mix the flour and butter until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough ball and chill it in the refrigerator.

• Rolling pin: Used to roll out the dough on a floured surface.

• Pie dish: The dish in which the quiche is baked.

• Knife: Used to chop the basil and halve the cherry tomatoes.

• Cutting board: Provides a surface for chopping the basil and halving the cherry tomatoes.

• Whisk: Used to whisk together the eggs, heavy cream, salt, and pepper.

• Measuring cups: Used to measure the flour, heavy cream, and shredded mozzarella cheese.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Helps to spread the shredded mozzarella cheese evenly over the crust.

• Cooling rack: Used to let the quiche cool slightly before serving.

Use pre-made crust: Save time by using a store-bought pie crust instead of making your own.

Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Cherry tomatoes: Use pre-washed cherry tomatoes to skip the washing step.

Batch prep: Prepare multiple quiches at once and freeze extras for future meals.

Quick chill: Speed up dough chilling by placing it in the freezer for 5-10 minutes instead of the fridge for 15 minutes.