If you’re searching for a delightful dish that’s bursting with fresh flavors yet wonderfully light, the Crustless Tomato and Basil Mozzarella Quiche Recipe will become your new go-to. Imagine juicy grape tomatoes mingling with fragrant basil and melting mozzarella in a creamy, eggy custard that holds everything together without the fuss of a crust. It’s a perfect dish that feels both comforting and sophisticated, ideal for brunch, lunch, or a simple dinner where you want something that’s easy but feels special. This recipe highlights the natural vibrancy of summer ingredients and the silky texture that only a well-made quiche can deliver.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, where just a handful of ingredients come together to create incredible flavor and texture. Each component plays an essential role: tomatoes bring juicy sweetness and acidity, basil adds aromatic freshness, mozzarella introduces creamy richness, and eggs provide the custard’s silkiness and structure.
- Grape tomatoes (1 ½ cups): Halved for juicy bursts of sweetness and a beautiful pop of red.
- Fresh basil (½ cup): Chopped to infuse the quiche with herbaceous brightness and a hint of peppery flavor.
- Garlic (4 cloves): Minced to add a subtle savory depth without overpowering the fresh ingredients.
- Eggs (8 large): The backbone of the quiche, providing creaminess and structure when whisked with milk.
- Unsweetened almond milk (â…“ cup): Or your preferred milk or cream to lighten and enrich the egg custard.
- Sea salt (½ teaspoon): Enhances all the flavors while balancing the natural sweetness of the tomatoes.
- Black pepper (¼ teaspoon): Adds a gentle kick and earthiness to elevate the overall taste.
- Fresh mozzarella cheese (6 ounces): Soft and melty, cut into 1-inch pieces or small balls for pockets of creamy goodness.
How to Make Crustless Tomato and Basil Mozzarella Quiche Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (177°C). This temperature ensures your quiche will bake evenly, allowing the eggs to set while the tomatoes release their moisture slowly to enrich the custard.
Step 2: Combine Ingredients
In a large bowl, toss together your halved grape tomatoes, chopped basil, minced garlic, and four ounces of the mozzarella cheese. This mixture sets the stage for the fresh and tangy flavor profile, distributing the herbs and cheese perfectly throughout the quiche.
Step 3: Prepare the Baking Dish
Transfer this vibrant tomato and basil mixture into a 9-inch pie pan or an 8-inch square baking dish, spreading it out evenly. This allows every slice of your quiche to have a balanced combination of ingredients.
Step 4: Whisk the Eggs
In the same or a clean bowl, whisk together the eggs, almond milk (or your choice of milk/cream), sea salt, and black pepper. Whisking well is essential to achieve a smooth custard base that will cradle the tomatoes and basil beautifully once baked.
Step 5: Combine and Bake
Pour the egg mixture gently over the tomato and basil mixture in your baking dish. Place it in the oven and bake for 30 to 35 minutes, watching closely for the quiche to begin setting but still remain just slightly jiggly in the center. This step is crucial to avoid overcooking and keep the custard silky.
Step 6: Add Remaining Cheese and Finish Baking
Remove the quiche from the oven briefly, then dot the remaining two ounces of mozzarella on top. Return to the oven for an additional 15 minutes or until the quiche turns golden brown and is completely set. This final layer of cheese adds a wonderfully melty, golden top.
Step 7: Drain and Serve
If you notice any excess liquid in the pan, carefully drain it off before slicing and serving. This ensures every bite is creamy, not watery, allowing the flavors to shine.
How to Serve Crustless Tomato and Basil Mozzarella Quiche Recipe
Garnishes
A fresh sprinkle of extra chopped basil leaves on top brightens the presentation and adds an aromatic pop, perfectly complementing the quiche’s warm, cheesy goodness. You might also drizzle a little good-quality olive oil or a sprinkle of flaky sea salt for a gourmet finish.
Side Dishes
Serve your quiche alongside a crisp green salad tossed with lemon vinaigrette or some roasted asparagus. A light cucumber salad or even crusty bread would round out the meal beautifully without overshadowing the delicate flavors of your crustless quiche.
Creative Ways to Present
Consider serving individual slices during brunch with a dollop of pesto on the side for an extra herbaceous kick. For a fancy gathering, cut the quiche into small squares and skewer them with cocktail picks, adding cherry tomatoes or olives for an elegant finger-food option.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your quiche tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an excellent choice for meal prep or quick next-day lunches.
Freezing
The Crustless Tomato and Basil Mozzarella Quiche Recipe freezes surprisingly well. Wrap individual slices or the whole quiche tightly in foil and place them in a freezer-safe bag. It can be frozen for up to 2 months without losing its texture or flavor.
Reheating
Reheat slices gently in a 350°F oven until warmed through, around 12-15 minutes, to maintain the quiche’s structure and prevent sogginess. Avoid microwaving if possible, as it can turn the eggs rubbery, stripping away that lovely creamy texture.
FAQs
Can I use other types of tomatoes?
Absolutely! Cherry tomatoes are a perfect substitute, and even heirloom varieties can add unique flavor and color. Just make sure to halve or slice them similarly for even cooking.
Is it necessary to use almond milk?
Not at all. Almond milk is simply a lighter alternative, but you can swap it with any milk or cream of your choice depending on your preference for richness.
Can I add other herbs or spices?
Definitely! While basil is the star here, fresh thyme, oregano, or even a sprinkle of red pepper flakes can add a new dimension of flavor without overpowering the dish.
What if I don’t have fresh mozzarella?
Fresh mozzarella melts beautifully and provides a delicate creaminess, but you could substitute with shredded mozzarella or even small cubes of another melting cheese like fontina or mozzarella di bufala.
Is this quiche suitable for meal prep?
Yes, this crustless tomato and basil mozzarella quiche recipe is excellent for meal prep. It stores well in the fridge and can be quickly reheated, making it a nutritious, flavorful choice for packed lunches or ready-made dinners.
Final Thoughts
This Crustless Tomato and Basil Mozzarella Quiche Recipe is one of those joyful dishes that balances ease and elegance with every bite. It’s perfect for when you want to impress without stress, or simply treat yourself to a fresh, vibrant meal. Don’t hesitate to give it a try—the flavors and textures combine so harmoniously that it’s bound to become a favorite in your recipe collection for years to come.
Print
Crustless Tomato and Basil Mozzarella Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
A light and flavorful crustless quiche featuring fresh grape tomatoes, basil, garlic, and creamy mozzarella cheese, perfect for a wholesome breakfast or brunch option.
Ingredients
Vegetables and Herbs
- 1 ½ cups grape tomatoes (or cherry tomatoes), halved
- ½ cup fresh basil, chopped (plus more for garnish)
- 4 cloves garlic, minced
Egg Mixture
- 8 large eggs (preferably at room temperature)
- â…“ cup unsweetened almond milk (or any milk or cream)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Cheese
- 6 ounces fresh mozzarella cheese (1-inch balls or cut into 1-inch pieces)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C) to ensure it’s ready for baking the quiche.
- Combine Ingredients: In a large bowl, mix the halved grape tomatoes, chopped basil, minced garlic, and 4 ounces of the mozzarella cheese. Transfer this flavorful mixture into a 9-inch pie pan or an 8-inch square baking dish, spreading it evenly.
- Whisk Eggs: In the same or a clean bowl, whisk together the 8 eggs, almond milk (or your choice of milk or cream), sea salt, and black pepper until fully combined and slightly frothy. Pour this egg mixture over the tomato and cheese layer in the baking dish.
- Bake Initial Layer: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the quiche is beginning to set but remains slightly jiggly in the center, indicating it’s not fully firm yet.
- Add Remaining Cheese: Remove the quiche from the oven and evenly dot the remaining 2 ounces of mozzarella cheese on top. Return to the oven and bake for an additional 15 minutes or until the top is golden brown and the quiche is fully set throughout.
- Serve: Before serving, check for any excess liquid in the dish and drain it if needed. Garnish with additional fresh basil leaves for a bright, fresh finish. Serve warm or at room temperature.
Notes
- Room temperature eggs mix better and yield a fluffier quiche texture.
- You can substitute almond milk with any milk or cream for a richer taste.
- Ensure to drain excess liquid before serving to avoid sogginess.
- This quiche is delicious served warm or at room temperature and pairs well with a light green salad.
- Use fresh mozzarella cheese for best melting and flavor.
