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Caprese Quiche Recipe


Surprise your brunch guests with this Italian-inspired savory quiche. Prep time is cut down because you start with a pre-made pie crust, and then add cherry-size fresh mozzarella, tomatoes and fresh basil. Delizioso! It’s perfect for weekend breakfast or lunch anytime!
Makes: 8-10 Servings
Skill Level: Intermediate

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Step 1

On a lightly floured surface, roll pie crust into 13 in. round. Place in pan, press into sides; trim excess. Pierce bottom with fork; freeze for 30 minutes. Meanwhile, preheat oven to 400°F.

Step 2

Line crust with parchment paper and fill with dried beans or pie weights. Bake 20-22 minutes or until crust is lightly golden. Cool slightly. Reduce oven temperature to 375°F.

Step 3

Place mozzarella cheese and tomatoes in crust. In large bowl, whisk together eggs, cream, basil, salt, pepper and garlic powder until well combined. Pour into crust.

Step 4

Bake 25-30 minutes or until filling is set in center. Cool slightly before serving.

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Ingredients

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1 package refrigerated pie crust (9 in.)

4 ounces mozzarella cheese (fresh baby mozzarella balls (Ciliegine), halved)

5 ounces cherry tomatoes (halved)

3 tablespoons fresh basil (chopped)

1 teaspoon salt

3/4 teaspoon black pepper

1/4 teaspoon garlic powder

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