Posted: May 09 2020 in Recipes

Memories of the Isle of Capri in every bite!!! Serve with a green salad for lunch or a light dinner.

Yields: 8 slices

pie dough, enough for 11”-12” quiche pan, ready-made can be used
2 teaspoons olive oil
1 small onion, chopped
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan Cheese, grated
1 pint cherry tomatoes, sliced in half
6 large eggs,
1 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup basil, hand torn (fresh leaves for garnishing top)

Preheat oven to 350F.

Lightly flour working surface and roll out the pie dough to a 13-14” circle. Lay rolled dough into quiche pan or pie plate and press dough to form the crust.

In a skillet, heat the olive oil over medium/high and add the onions. Sauté until soft and translucent, approximately 3-5 minutes. Set aside. Add the mozzarella and parmesan cheese to a bowl, mix and sprinkle evenly over the bottom of the pie crust. Top with tomatoes and basil.

In a medium bowl, whisk together the eggs, cream, onions, salt and pepper to combine thoroughly. Slowly pour the egg mixture over the top of the cheese and tomatoes.
Bake for 40-50 minutes until the eggs are set and the crust is golden brown.
Garnish the top with fresh basil leaves.

Queen Bee Note: We love using Ricardo’s non-stick, perforated 11” quiche pan. It is especially designed for quiches, tarts and pies to make the bottom and side crust to be crispier. It has a removable bottom for easy release and serving and it’s non-stick coating makes for easy cleaning.