Recipe by Jenn Russo
"Delicious Italian style quiche flavored with mozzarella cheese, tomatoes, and fresh basil. Simple to make and great for breakfast or lunch!"
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1 (9 inch)
refrigerated pie crust
chopped fresh basil
ground black pepper
1 (12 ounce) package
fresh mozzarella cheese
Made this for Faceless Frenzy July 2012. This has great flavor but made with 8 eggs and no milk or cream makes it is rather dense. I would use 4 or 5 eggs and about a cup of half and half or cream. This is perfect for a summer brunch.
I loved this recipe! I made this yesterday and last week for my family, as I just had an urge to make a quiche (the first time was a trial round). Because I couldn't get hold of any basil or mozzarella, I instead used oregano (apparently a good basil substitute!) and parmesan. I took one of the reviews into consideration, and added lite cream to the 8 eggs for a fluffier, lighter texture. I made my own pastry and also added diced button mushrooms the second time - it turned out perfectly! The caramelized onions with the added herbs and tomatoes created such a great, heartwarming flavour, and the addition of mushrooms added just a little bit more texture to the filling. I will definitely make this again! 5 stars!
A very tasty quiche- the caramelized onions are so good in this! I only had 6 eggs, so I added in 1/2 cup of milk.
This was fantastic! I wouldn't change a thing and I couldn't stop eating it! I used about 3/4 of a 2 cup bag of shredded mozzarella and 5 big leaves of basil. I think the only thing I may do next time (if I have more time) is make homemade pastry because it is so much better than store-bought!
Sunday family dinner and they ate every crumb -even the pickiest eaters!
I thought I had a pie crust when I began making this; went to the deep freeze and found only mini crusts. I didn't use all the egg mixture and cheese. Also, I had to substitute a few things (spinach for basil leaves and a little basil leaves seasoning) and added some olives. If you like cheesy, doughy food like we do, these mini quiches are little pieces of heaven:)
Flavor is good, but if you are really using fresh mozarella, I think you need to get some of the water out of it and or the tomatoes first. Took twice as long as it said to cook and still had some liquid in pan.
This quiche turned out a bit dry for me, despite adding a quarter cup of whole milk and baking for less than the recommended 30-40 minutes. Next time, I'll add a bit more milk and leave the baking time the same. Aside from that, the flavors were great. I stirred in sautéed kale along with the sautéed onions and used feta instead of mozzarella.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
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