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Caprese Mini Quiches: Tomato, Mozzarella & Fresh Basil

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Delightful mini quiches inspired by the classic Caprese salad, featuring fresh tomatoes, creamy mozzarella, and fragrant basil.

Ingredients

Scale
  • Individual tart shell bases (pie crust or puff pastry)
  • 4 large Eggs
  • 1 cup Heavy cream
  • 1 cup Fresh mozzarella (bocconcini or ball type)
  • 1 cup Cherry tomatoes
  • 1/2 cup Fresh basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • A pinch of Grated nutmeg
  • 1/4 cup Grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Line the mini tartlet or muffin tins with the tart shell bases.
  3. Gently prick the bottom of each tart shell with a fork.
  4. Drain the fresh mozzarella and cut into small cubes.
  5. Halve or quarter the cherry tomatoes.
  6. Roughly chop the fresh basil, reserving a small amount for the final garnish.
  7. In a large bowl, whisk together the eggs.
  8. Add the heavy cream, salt, freshly ground black pepper, and a pinch of nutmeg.
  9. Whisk until combined and slightly frothy.
  10. If using, incorporate the grated Parmesan at this stage.
  11. Distribute a small amount of mozzarella, cherry tomatoes, and chopped basil evenly among the tart shells.
  12. Carefully pour the quiche mixture into each shell, filling them about three-quarters full.
  13. Bake the mini quiches in the preheated oven for 20 to 25 minutes, until the pastry is golden and the filling is set.
  14. Remove the mini quiches from the oven and let them cool for a few minutes.
  15. Garnish with reserved chopped fresh basil. Serve warm or at room temperature.

Notes

Freezer-friendly; can be stored for up to 3 days in the fridge.

Nutrition

Find it online: https://www.glutenfreez.com/caprese-mini-quiches/