Caprese Quiché

I have a confession, I used store bought pie shells for this recipe. And I’m not even sorry.

They saved so much time and frustration, and tasted great! This is a quick, delicious meal that will make its way into our weekly rotation. It’s also very versatile in since you can really make any type of quiche you like, ham & cheese, vegetarian etc. It would also make a great breakfast, brunch or lunch option as well.

• 1 frozen pie shell
• 15 cherry tomatoes, halved
• 5-8 fresh basil leaves, torn into small pieces
• 1 cup of mozzarella cheese, shredded
• 4 eggs, beaten
• Salt & Pepper to taste

1. Place the pie shell on a baking sheet, preheat the oven to 350 degrees.

2. Sprinkle about ¼ cup of the cheese on the bottom of the pie shell. Scatter tomatoes, and basil over the cheese on the shell, sprinkle with salt and pepper.

3. Reserve ¼ of the cheese, mix remaining ½ cup of cheese into the egg mixture and pour into the pie shell over the tomatoes and basil. Top with remaining cheese and bake for 25-30 minutes. (Egg should be complete set, pie shell should be golden and flaky and cheese melted and brown)