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The Cheesy Tomato and Basil Quiche is a delightful dish that combines the richness of cheese with the freshness of tomatoes and basil. Perfect for brunch, lunch, or even a light dinner, this quiche is not only easy to make but also bursting with flavor. In this article, we will explore the ingredients, preparation steps, and the joy of serving this savory treat.

Cheesy Tomato and Basil Quiche

Delight in the flavors of spring with this Cheesy Tomato and Basil Quiche—a perfect addition to your Easter brunch or light lunch. Featuring a creamy blend of rich cheeses, juicy tomatoes, and fragrant basil, this dish is not just easy to make but utterly satisfying. Ready in just one hour, its the ideal recipe to impress your guests without the fuss. Try it tonight and bring a taste of the season to your table. Save this for later!
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Ingredients
  

1 pre-made pie crust (9-inch)

4 large eggs

1 cup whole milk

1 cup shredded cheddar cheese

1 cup cherry tomatoes, halved

1/2 cup fresh basil leaves, chopped (reserve a few whole leaves for garnish)

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 tablespoon olive oil (optional, for greasing)

Instructions
 

Preheat the Oven: Begin by setting your oven temperature to 375°F (190°C) to preheat.

    Prepare the Pie Crust: Take the pre-made pie crust and gently press it into a 9-inch pie dish. If desired, lightly grease the bottom of the crust with olive oil to prevent sticking. Use a fork to prick the bottom of the crust several times. This helps maintain its shape during baking.

      Pre-bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes, or until it is lightly golden brown. Once done, remove it from the oven and allow it to cool for a few minutes while you prepare the filling.

        Prepare the Egg Mixture: In a medium mixing bowl, crack the 4 large eggs and whisk them together with the whole milk until the mixture is smooth and homogenous. Add the garlic powder, onion powder, salt, and freshly cracked black pepper to taste. Whisk again until the spices are well incorporated.

          Add Cheese and Vegetables: Fold in the shredded cheddar cheese and grated Parmesan cheese to the egg mixture. Next, add the halved cherry tomatoes and chopped fresh basil. Mix gently until all ingredients are evenly coated in the egg mixture.

            Fill the Crust: Carefully pour the cheese and vegetable mixture into the pre-baked pie crust, ensuring an even distribution throughout.

              Bake the Quiche: Return the quiche to the oven and bake for 30-35 minutes, or until the quiche is set in the center and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean if it is fully cooked.

                Cool and Serve: Once the quiche has finished baking, remove it from the oven and let it cool for about 10 minutes. This resting period allows the filling to firm up. Just before serving, garnish the top with reserved whole basil leaves for a pop of color.

                  Slice and Enjoy: Cut the quiche into wedges and serve it warm or at room temperature. It’s an excellent option for brunch, a light lunch, or a delightful dinner alongside a fresh salad!

                    Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 8 servings