Caprese quiche

By | July 11, 2013

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While I was working on that 9 Days roundup last week, I realized (with some shame and horror) that it had been waaaaaaaaay too long since I posted a new quiche recipe. The quiches are among the most popular dishes here, according to the recent reader survey, and I felt like I was letting you guys down.

New quiche, new quiche, need a new quiche…and almost instantly, my next thought was: caprese quiche! I’m weird like that.

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A classic caprese salad is made of sliced tomatoes, fresh basil, and mozzarella, plus an olive oil drizzle and some salt. I had a hunch the flavors would slide into a quiche seamlessly, and they did.

The tomatoes manage to be juicy without making the crust mushy, and the basil, though it’s thoroughly cooked in the oven, retains a fresh taste and aroma. Oh, and that basil-flecked crust? It’s buttery goodness all its own.

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Caprese quiche is a great option for lunch, or brunch, or dinner. Or Shabbos, which is what we did.

Basically, it’s quiche brilliance…Nine Days-style.

One year ago: Greek tabbouleh salad


3 Comments

Dvora on July 11, 2013 at 10:05 am.

This looks amazing! So happy I can pat this out – no milchig rolling pin…

Reply

molly on July 18, 2013 at 7:42 pm.

Made them for dinner….came out delicious! We all licked the pan clean :)

Reply

Tali Simon on July 18, 2013 at 8:12 pm.

Yay!

Reply

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