A delightful quiche inspired by the classic Caprese salad, combining fresh tomatoes, mozzarella, and basil in a creamy egg filling.
Preheat your oven to 350°F (180°C).
Preheating ensures even cooking from the start.
Place the pastry dough into a 9-inch quiche pan, pressing it gently into the edges. Trim any excess dough.
Chill the dough in the pan for 10 minutes to prevent shrinking during baking.
Prick the base of the pastry with a fork to prevent air bubbles.
This step ensures the crust stays flat and even.
Slice the tomatoes and layer half of them on the pastry base. Sprinkle with half of the mozzarella and basil.
Pat the tomato slices dry with a paper towel to avoid excess moisture.
Repeat the layering with the remaining tomatoes, mozzarella, and basil.
Ensure even distribution for consistent flavor in every bite.
In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste.
Whisk until the mixture is smooth and well combined.
Pour the egg mixture over the layered ingredients in the pastry shell.
Pour slowly to avoid spilling over the edges.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 5 minutes before slicing and serving.
Cooling slightly helps the filling set for cleaner slices.
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