Time 1h20m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside. Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture. Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top. Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish. Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes. Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Time 15m Yield 24 Number Of Ingredients 5 Steps:
Wrap each mozzarella ball with a basil leaf. Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.
Time 50m Yield 1 quiche, 6-8 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 400 degrees F. Spray 9 inch pie plate with cooking spray (if making a crustless quiche). Beat eggs and half-and-half until well blended. Fold in remaining ingredients and pour into pan or pie crust (if you choose to use one). Bake 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
More about “caprese quiche recipes”
Time 30m Yield 12 zucchini cups Number Of Ingredients 9 Steps:
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler. Line the muffin cups with the zucchini strips. In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper. Add a few pieces of mozzarella to each zucchini cup. Divide the egg mixture evenly among the cups. Sprinkle the basil on top. Bake for 18 minutes, until the edges are slightly browned. Enjoy!
