Easy Crustless Caprese Quiche Recipe

Alright folks, let’s chat about something that’s warming my heart and my oven these days: quiche. But not any old quiche – we’re talking about the Easy Crustless Caprese Quiche. If you love the simplicity of a caprese salad and the comfort of a quiche, buckle up. It’s a slice of sunshine, sans crust, packed with the good stuff minus the flaky hassle. Why’d I stop doing the crust thing, you ask? Well, mostly ‘cause I once forgot to get pie dough and it turned out to be a happy accident. Surprise! Best decision ever. You should totally give it a whirl.

So picture this: It’s a crazy Sunday morning, kiddos running around like mini whirlwinds. My husband, coffee in hand, wonders aloud if “we’re eating something special today,” which translates to “Is breakfast more than cereal?” Enter this quiche. First time I made it, I raided the fridge, tossing in whatever looked caprese-appropriate. My family loved it so much that it’s now the Sunday savior in our house. Seriously, my youngest even said, “It’s like eating a pizza cloud!” And who doesn’t want to eat a pizza cloud?

Why You’ll Love This Easy Crustless Caprese Quiche Recipe

– It’s got that cheesy, tomato-y, basil-y goodness without the crust drama.
– Cleanup? Way less to scrub when you eliminate crust from the equation.
– Perfect for those mornings when you’re too lazy to fuss but want to feel fancy.
– Can’t argue with something the kids will actually eat without a fight.
– Bonus: it makes the whole house smell like an Italian cafe every single time.

How to Make It

So, grab your whisk and let’s do this like we’re gossiping over coffee. First, preheat your oven because I almost always forget until I’m halfway through mixing. Whisk up some eggs like you’re trying to impress Betty Crocker. Then, toss in some half-and-half, or milk if you drank the nice stuff last night. Got tomatoes and mozzarella? Chop ‘em up – don’t have to be perfect, I promise. Throw in some fresh basil, because nothing feels more legit than tearing basil leaves… it’s therapeutic, really. Salt, pepper, a bit of garlic powder if you’re feeling frisky. Mix it all like you mean it, pour into a greased pie dish, and let the oven magic happen. Take it out and try not to burn your tongue – I’ve done it more than once.

Ingredient Notes

– Tomatoes: They’re like the juicy hearts of this whole deal. Just don’t pick the sad, watery ones.
– Mozzarella: Cheese pulls are life. Don’t skimp on this one unless you hate joy.
– Basil: Fresh is best, but dried in desperate times? Sure. Been there.

**Recipe Steps**

1. Preheat your oven to 375°F (190°C).
2. Whisk the eggs and half-and-half in a mixing bowl till they’re pals.
3. Stir in chopped tomatoes, mozzarella, and fresh basil.
4. Season the mix with salt, pepper, and a dash of garlic powder.
5. Pour the mixture into a greased pie dish.
6. Bake for about 35-40 minutes until set and slightly golden.
7. Let it cool a bit and try not to eat the whole thing right away.

What to Serve It With

Tips & Mistakes

– Watch the oven timer. Overcooked quiche is a real buzzkill.
– Too much cheese can make it soggy. I once added extra, and yep, wet mess.

Storage Tips

Pop leftovers in the fridge, covered up nicely. They’re awesome cold for breakfast straight from the fridge, no judgment here. Or reheat in the oven because microwaving just doesn’t do it justice.

Variations and Substitutions

Honestly, I’ve swapped in spinach when basil was MIA, and it’s still pretty awesome. I’ve even skipped the tomatoes and added red peppers to shake things up. And there was that time with brie instead of mozzarella – listen, go with your heart and what screams “eat me” from the fridge.

Frequently Asked Questions

Easy Crustless Caprese Quiche Recipe

This easy crustless Caprese quiche combines fresh mozzarella, ripe tomatoes, and fragrant basil in a delicious, low-carb breakfast or brunch option.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz fresh mozzarella cheese
• ▢ 2 cup cherry tomatoes, halved
• ▢ 1 cup fresh basil leaves, chopped
• ▢ 6 large eggs
• ▢ 1 cup heavy cream
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth.
• Spray a 9-inch round baking dish with cooking spray and spread mozzarella cheese evenly in the bottom.
• Add the halved cherry tomatoes and chopped basil on top of the cheese layer.
• Pour the egg mixture over the ingredients in the baking dish.
• Bake in preheated oven for 35 minutes or until the quiche is set and slightly golden on top.
• Let it cool for 5 minutes before slicing and serving.

Notes

This crustless quiche is perfect for those avoiding gluten and pairs well with a fresh green salad.