Imagine a culinary masterpiece that combines the vibrant burst of cherry tomatoes, the aromatic freshness of basil, and the creamy richness of a perfectly baked quiche. This Cherry Tomato Basil Quiche isn't just a recipe—it's a gourmet experience that transforms ordinary ingredients into an extraordinary meal that will transport you straight to the charming countryside of France. Whether you're planning a sophisticated brunch, a light dinner, or simply want to impress your guests with minimal effort, this quiche is your golden ticket to culinary success.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil, chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (e.g., Gruyère)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the pie crust from refrigeration and allow it to sit at room temperature for 10 minutes to prevent cracking.
- Carefully roll out the pie crust and gently press it into a 9-inch quiche or tart pan, ensuring the crust is evenly distributed. Trim any excess edges and crimp the sides decoratively.
- Using a fork, create small punctures across the bottom of the pie crust to prevent air bubbles during baking. This technique is called "docking" the crust.
- In a large mixing bowl, whisk together eggs, heavy cream, salt, and pepper until the mixture is smooth and well-combined.
- Sprinkle half of the shredded Gruyère cheese evenly across the bottom of the pie crust.
- Distribute the halved cherry tomatoes and chopped fresh basil over the cheese layer, creating an even and visually appealing arrangement.
- Pour the egg and cream mixture slowly over the tomatoes and basil, ensuring even coverage.
- Sprinkle the remaining cheese on top of the quiche, which will create a golden, crispy surface when baked.
- Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown. The quiche should be slightly jiggly but not liquid when gently shaken.
- Remove from the oven and let the quiche cool for 15-20 minutes. This resting period allows the filling to set completely and makes slicing easier.
- Slice into 8 equal wedges and serve warm or at room temperature. Garnish with additional fresh basil leaves if desired.
Tips
- Temperature Matters: Always let your pie crust sit at room temperature for 10 minutes before rolling to prevent cracking.
- Dock Your Crust: Use a fork to create small holes in the pie crust bottom, preventing unsightly air bubbles during baking.
- Cheese Distribution: Layering cheese at the bottom and top creates a delicious, golden crust and adds depth of flavor.
- Don't Overbake: A perfectly baked quiche should have a slight jiggle in the center when gently shaken.
- Resting is Crucial: Allow your quiche to cool for 15-20 minutes after baking, which helps the filling set and makes slicing easier.
- Fresh Herbs: Use fresh basil for maximum flavor impact, and consider garnishing with extra leaves for a beautiful presentation.
- Cheese Selection: While Gruyère is recommended, feel free to experiment with other cheeses like Swiss or Emmental for subtle flavor variations.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 15g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 180mg
