Summer Tomato and Basil Quiche

Name: Summer Tomato and Basil Quiche
Yield: Makes 1 10-inch quiche, enough for 6 luncheon or 4 supper servings
Ingredients: Salt and pepper, to taste; 3 organic eggs; ½ cup shredded organic mozzarella cheese; 1 cup organic 2 percent milk; 1 10-inch piecrust, prebaked in a 350°F oven for about 15 minutes until just golden brown; 6 medium leaves local organic basil; Sea salt and pepper, to taste; ¼ teaspoon extra-virgin olive oil; ½ cup drained, crumbled feta cheese; 2 medium organic local heirloom tomatoes, thinly sliced; ⅛ teaspoon ground nutmeg; ½ cup organic heavy cream

Preparation info

Makes 1 10 quiche, enough for
6
luncheon

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Served warm or chilled, quiche makes a lovely luncheon or dinner entree and it’s perfect for a picnic or garden party.

Ingredients

1 10-inch piecrust, prebaked in a 350°F oven for about 15 minutes until just golden brown

Main course
Supper
Lunch
Dinner
Summer
Vegetarian

Method

Preheat the oven to 350°F.
To prepare the quiche liquid, crack the eggs into a bowl. Using a whisk, beat until light and blended. Add the milk, heavy cream, nutmeg, salt, and pepper. Whisk to blend. Cover and refrigerate while you prepare the filling.