(Special Note: Before you do anything else, grab the ingredients at Walmart by visiting the store in your area or by clicking on the links below.)

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Caprese Quiche

This Caprese Quiche Recipe is creamy, flavorful, fresh, and perfect for brunch season. Between the roasted tomatoes, basil, mozzarella, and Italian-seasoned custard, every bite tastes rich and balanced without feeling overly heavy

Ingredients

(Note: Click on the links to easily purchase the ingredients at Walmart)

Roasted Tomatoes:

• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Quiche:

• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 small shallot, finely diced
• 2 cloves grated garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 refrigerated pie crust
• 4 oz fresh mozzarella, torn and patted dry
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup chopped fresh basil

Directions:

Step 1

Preheat the oven to 375°F. Roll the pie crust into a 9-inch pie dish and crimp the edges as desired. Line with parchment paper and pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside.

Step 2

Increase the oven temperature to 400°F. Add the halved cherry tomatoes to a baking sheet and toss with olive oil, salt, and black pepper. Roast for 18–22 minutes until lightly caramelized and some moisture has cooked off. Let cool slightly.

Step 3

In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, shallot, grated garlic, salt, and black pepper until smooth.

Step 4

Sprinkle the parmesan cheese evenly into the bottom of the blind baked crust. Add the mozzarella, roasted tomatoes, and chopped basil evenly throughout the crust, reserving a few tomatoes for the top if desired. Slowly pour the custard mixture over the filling.

Step 5

Bake at 375°F for 50–60 minutes or until the edges are fully set and the center has only a slight wobble. The center should no longer look wet or liquidy. If the crust begins browning too quickly, loosely tent the edges with foil (I added foil for the last 10-15 minutes).

Step 6

Let the quiche rest for at least 15 minutes before slicing. Top with balsamic glaze and fresh basil ribbons if desired.

Notes:

• Best Texture: Roasting the tomatoes and patting the mozzarella dry helps prevent a watery quiche.
• Make Ahead: This quiche can be made up to 1 day ahead and reheated before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap slices individually and freeze for up to 2 months.
• Reheating: Reheat in a 325°F oven until warmed through for the best texture.
• Crust Options: Puff pastry or homemade pie crust can be used instead of refrigerated pie crust.
• Serving Ideas: Serve with fruit salad, roasted potatoes, or a simple arugula salad for brunch.

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Source:

The Spice Girl Kitchen
October 1, 2026