Description
Delight in these mini quiches inspired by the classic Caprese salad, filled with tomatoes, mozzarella, and basil.
Ingredients
Scale
- Mini tartlet shells (shortcrust or puff pastry)
- 4 large Eggs
- 1/2 cup Heavy cream
- 8 oz Fresh mozzarella (bocconcini or ball)
- 1 cup Cherry tomatoes
- 1/4 cup Fresh basil
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
- 1/4 tsp Nutmeg (grated)
- 1/4 cup Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Line mini tartlet or muffin tins with pastry shells.
- Prick the bottom of each tartlet shell with a fork.
- Drain fresh mozzarella and cut into small cubes.
- Halve or quarter the cherry tomatoes.
- Chop the fresh basil and reserve some for final garnish.
- Beat the eggs in a large bowl.
- Add heavy cream, salt, pepper, and nutmeg.
- Whisk until smooth and slightly airy.
- If using, incorporate Parmesan cheese at this stage.
- Distribute mozzarella cubes, cherry tomatoes, and basil in each tartlet shell.
- Pour the egg mixture into each shell, filling about three-quarters full.
- Bake in the preheated oven for 20 to 25 minutes, until golden and filling is set.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with reserved basil and serve warm or at room temperature.
Notes
Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 quiche
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg