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.
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.
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
Yield: 8 servings
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp dried basil
- 6 Tbsp very cold butter (unsalted), cut into small pieces
- 4 Tbsp milk
- 2 dozen cherry tomatoes, halved
- 1 cup fresh basil leaves, sliced into thin strips
- 2 eggs
- ½ cup milk
- ¾ cup shredded mozzarella
Updated Aug. 4, 2013: These recipe directions previously had you saute the cherry tomatoes before adding them to the quiche. Since they bake for so long in the oven, they collapse during baking, rendering this step unnecessary. I’ve updated the directions below. I’ve also added a tip to make it easier to work with the dough.
1. Preheat the oven to 350 F/180 C.
2. Make the crust: Add flour, salt, and dried basil to a food processor fitted with the knife blade. Pulse briefly to combine. Add butter and pulse in short spurts to work the butter into the flour, until it’s broken down to the size of chocolate chips. (This can also be done by hand, using a pastry blender or even a fork — it just takes longer.)
3. Add milk one tablespoon at a time and pulse. When the dough just holds together when pinched between your fingers, it’s ready. You should feel some moisture in the dough when you pinch. Depending on your local humidity, you may need a bit less or more milk.
4. Lay a piece of plastic wrap onto your work surface and dump the dough onto it. It will look like a mess of crumbs, but don’t worry. Just seal the plastic wrap around it and shape it into a disc. At this point, you can either roll it out with a floured rolling pin and then transfer it to a 9-inch pie plate, or just press down with your palms and then work it into a crust shape with your fingers. I find it easier to use my hands.
5. To crimp the edges of the dough (this sounds more complicated than it is): Take the forefinger on one hand and place it on the edge of the dough, with your hand on the inside of the crust. Use the thumb and forefinger on the other hand to press the dough around the sides of that finger, rounding it over the finger. If you look at the pictures of the uncooked dough (above), you can see finger indentations all around the edges.
6. Sprinkle a small handful of cheese over the bottom of the crust, reserving most of it for the topping. Place the tomatoes and basil in next, mixing them around a bit to evenly distribute.
7. Whisk together the eggs and milk, pour them into the crust, and top with the remaining cheese. Bake 50-55 minutes, or until cheese and crust are golden brown and the center is set. Serve hot (or snack on it cold).