Caprese Quiche Lorraine Recipe

Name: Caprese Quiche Lorraine Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 (9-inch) pie crust (store-bought or homemade); 1/2 pound thin strips of bacon (chopped into 1/2-inch pieces); 1/2 of a small sweet onion (diced); 4 eggs (large); 1 3/4 cups half and half (or equal parts whole milk and heavy cream); 1 cup shredded cheese (mozzarella, divided); 2 medium tomatoes (one tomato diced and one tomato sliced thinly); 1/4 cup fresh basil (chopped); 2 tablespoons fresh parsley (chopped); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper (finely ground); 1/4 teaspoon smoked paprika or paprika; 1 teaspoon dried oregano; 1/8 teaspoon ground nutmeg; 1 egg white (lightly beaten (for sealing the crust)

Caprese Quiche Lorraine Recipe is a twist on classic quiche lorraine using bacon, mozzarella, tomatoes, spices, fresh basil and fresh parsley. This is the perfect protein packed breakfast or brunch recipe that your guests will love!

Prep30 min
Cook50 min
Total1 hr 20 min
Makes6 servings
Calories380

Ingredients

6 servings

1 (9-inch) pie crust (store-bought or homemade)
1/2 pound thin strips of bacon (chopped into 1/2-inch pieces)
1/2 of a small sweet onion (diced)
4 eggs (large)
1 3/4 cups half and half (or equal parts whole milk and heavy cream)
1 cup shredded cheese (mozzarella, divided)
2 medium tomatoes (one tomato diced and one tomato sliced thinly)
1/4 cup fresh basil (chopped)
2 tablespoons fresh parsley (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (finely ground)
1/4 teaspoon smoked paprika or paprika
1 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1 egg white (lightly beaten (for sealing the crust)

Method

1
Start by preparing the homemade pie crust and chill, or use store-bought pie crust. If you are using a pre-made frozen pie crust pre-bake according to the package.
2
Lightly flour a surface and roll out 1 pie crust to 12" then transfer it to the tart pan.
3
Use your hands to press the dough into the pan to mold it into the pan. Freeze the homemade dough for 30 minutes. Preheat the oven to 350 degrees F.
4
If using a store-bought crust, follow the package instructions for pre-baking. If you are using a homemade dough remove it from the freezer. Start by poking the bottom with a fork.
5
Line the tart pan with the parchment paper or aluminum foil allowing the ends to hand over the tart a bit.
6
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill tart pan with pie weights such rice or dry beans. If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch anything that spills.
7
Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove the crust from the oven and allow to cool.
8
While your pie crust is baking preheat a large skillet over medium-high heat. Add the bacon and cook until the bacon is crispy. Remove the bacon and set on a plate with a paper towel to remove the grease. Add the onion to the skillet and saute until the onions are golden set aside.
9
In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika, nutmeg and oregano and continue to whisk. Stir in the onion, 3/4 cup shredded mozzarella cheese, bacon, diced tomatoes, basil and parsley. Pour the egg mixture into the pre-baked crust.
10
Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.
11
Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.Ba
12
The quiche will continue cooking after it is removed from the oven. Let cool for about 20 minutes before serving and garnish with more fresh basil and parsley.

Notes

Crust: For a store-bought crust, follow the package blind-baking directions, then brush with egg white and bake 10 minutes more. Doneness: The center should jiggle slightly when you pull it. It finishes setting as it rests. Make ahead: Bake up to 1 day ahead. Reheat at 350°F for 15 to 20 minutes or serve at room temperature. Storage: Refrigerate up to 4 days or freeze up to 3 months. Vegetarian: Skip the bacon and add an extra pinch of salt.