Caprese quiche

By | July 11, 2013


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


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

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


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

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


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



Dvora on May 12, 2014 at 11:41 am.

Any idea if this freezes well?


Tali Simon on May 12, 2014 at 7:13 pm.

I haven’t tried it, but quiches freeze well in general, and since the basil is cooked for so long anyway, I don’t think freezing would pose a problem in terms of freshness. I think it’s worth a go. If you try it, please report back!


elana b on June 1, 2014 at 3:24 pm.

do i partially bake the crust first or is it good without that step?


Tali Simon on June 1, 2014 at 8:02 pm.

No need.


elana b on June 1, 2014 at 4:19 pm.

also- do i need to chill dough before rolling out/pressing into pan?
and do i add salt/pep to the filling?


Tali Simon on June 1, 2014 at 8:06 pm.

No need to chill the dough. As far as s+p in the filling, between the salt in the crust and the salt/flavor of the tomatoes and cheese, I don’t find it necessary. If you generally add extra s+p to your food, then probably season as you normally would. Enjoy!


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