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Tomato-Basil Quiche

Tomato-Basil Quiche with Mozzarella and Parmesan

On the menu Oct 13 — Oct 19

Recipe Details

Story

You'll be surprised at how easy it is to make a quiche at home—plus, it's so much tastier than store-bought. We fill a buttery pie crust with a Caprese-inspired mix of egg, cream, tomatoes, basil, and mozzarella, plus salty Parmesan for even more cheese factor. It's baked until set, then paired with a salad of peppery arugula and more tomatoes. Another thing we love about this recipe? It makes four total slices (that’s two extra pieces, so you can serve a crowd or save the leftovers for yourself!).

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    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Grace

    By Chef Grace

    Nutritional info

    • Calories 690
    • Protein 20g
    • Total Carb 37g
    • Total Fat 54g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • baby arugula
      4 ounces
      baby arugula
    • grape tomatoes
      1/2 pint
      grape tomatoes
    • basil
      1/8 ounce
      basil
    • shallot
      1
      shallot
    • garlic
      1 clove
      garlic
    • pie crust
      1
      pie crust
    • heavy cream
      4 ounces
      heavy cream
    • eggs
      6
      eggs
    • shredded mozzarella cheese
      2 ounces
      shredded mozzarella cheese
    • shaved Parmesan cheese
      2 ounces
      shaved Parmesan cheese
    • sherry vinegar
      1 tablespoon
      sherry vinegar
    • balsamic glaze
      1 packet
      balsamic glaze

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet