Fustini's Oils and Vinegars
Caprese Quiche

Add To Favorites

Caprese Quiche

Reviews

This recipe does not have any reviews yet   be the first to write one

Caprese Quiche



Servings6

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon Fustini's 18 Year Balsamic
  • 1/4 cup ice-cold water
  • 3/4 cups cold unsalted butter cut into pieces, 1 1/2 sticks or 12 tablespoons
  • for brushing: 1 egg + a few drops of water beaten together
  • Fustini's Balsamic Glaze for garnish
Filling
  • 1-pint grape tomatoes
  • 1/2 - 1  tablespoon Fustini's Basil olive oil
  • 6 large eggs
  • 1  cup heavy cream
  • 3/4 cup freshly grated mozzarella or provolone
  • 1/4 cup finely grated parmesan cheese
  • 3 tablespoons chopped fresh basil, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • salt and pepper to taste

Hint

You can make this a day ahead of time and store it in the fridge. Slicing and heating single slices for the best way to reheat. You can also serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, suggest about 2 cups of greens per person. adapted from howsweeteats.com


Directions

Step 1. 

Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.  Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.  After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.


Step 2. 

Preheat the oven to 350 degrees F.  While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes.  Set them aside until they cool.


Step 3. 

Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan.  Garnish with a drizzle of balsamic glaze before serving.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More