Caprese Quiche Lorraine: The Ultimate Brunch & Breakfast Recipe
Prepare to elevate your breakfast and brunch game with our irresistible Caprese Quiche Lorraine recipe. This dish is a glorious fusion, taking the beloved, savory heartiness of classic Quiche Lorraine and infusing it with the bright, fresh essence of a Caprese salad. Imagine crispy bacon, creamy mozzarella, sweet tomatoes, and aromatic fresh basil and parsley, all nestled in a golden, flaky pie crust. It’s a protein-packed delight that promises to impress your guests and satisfy your cravings.
This innovative recipe perfectly marries two culinary favorites. The crispy, salty notes of bacon, the creamy richness of eggs, and the gooey texture of mozzarella come together with the juicy sweetness of ripe tomatoes and the fragrant freshness of basil. The result is a vibrant, elegant dish that’s equally suited for an elaborate holiday brunch, a relaxed weekend breakfast, a light lunch, or even a delightful weeknight dinner. Whether you’re entertaining a crowd or preparing delicious meals for the week ahead, this Caprese Quiche Lorraine brings a taste of summer to your table in the most delicious and comforting way.
As the weather warms and gatherings become more frequent, this quiche is a fantastic centerpiece. Its vibrant colors and fresh ingredients make it a showstopper, while its rich, satisfying flavors ensure everyone leaves happy. It’s also incredibly versatile. You can serve it hot, warm, or even at room temperature, making it ideal for buffet-style events or potlucks.
Why You’ll Love This Caprese Quiche Lorraine
Beyond its delicious taste, this Caprese Quiche Lorraine offers several compelling reasons to make it your next culinary project:
- Flavor Fusion: It brilliantly combines the best of two worlds – the comforting savory notes of a French quiche and the light, fresh flavors of an Italian Caprese salad.
- Versatile Meal: Perfect for any time of day! Serve it for breakfast, an impressive brunch, a hearty lunch, or a light dinner. It holds up well for meal prep too.
- Protein-Packed: With eggs, bacon, and cheese, this quiche is packed with protein, keeping you full and satisfied.
- Crowd-Pleaser: The combination of familiar yet elevated flavors makes it a guaranteed hit with family and friends.
- Make-Ahead Friendly: You can prepare many components in advance or even bake the whole quiche ahead of time, making entertaining a breeze.
- Fresh Ingredients: It celebrates fresh tomatoes and herbs, bringing bright, seasonal flavors to your plate.
If you’re a fan of egg-based dishes for breakfast or brunch, you might also enjoy these other recipes from our collection: our vibrant Sun-dried Tomato Goat Cheese Frittata, the comforting Egg Sausage Casserole, the exotic Moroccan Frittata, the flavorful Mediterranean Vegetable Frittata, or these satisfying Vegetarian Breakfast Egg Burritos. Each offers a unique twist on morning meals.
To complement this rich and flavorful quiche, I love to pair it with fresh, light salads. Some of my favorites include this crisp Easy Lebanese Salad, the zesty Lemon Arugula Salad with Pine Nuts, and this refreshing Tomato Cucumber Feta Quinoa Salad. The contrast of a light salad really balances the richness of the quiche.
Essential Caprese Quiche Lorraine Ingredients
Creating this magnificent quiche requires a selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need to bring this Caprese-inspired delight to life. Remember to check the full recipe card below for precise measurements and detailed instructions.
- Pie Crust: The foundation of any great quiche! A store-bought frozen crust offers convenience and saves time without sacrificing flavor. However, if you have a favorite homemade pie crust recipe, feel free to use it for an extra special touch.
- Bacon: Thin, crispy strips of bacon are essential for that classic Quiche Lorraine flavor. Chopping it into ½-inch pieces ensures an even distribution of smoky, savory goodness throughout the quiche.
- Eggs: Large, fresh eggs form the rich and creamy custard base that binds all the delicious components together. Whisking them thoroughly is key to a smooth texture.
- Cream: Half and half provides the perfect balance of richness without being overly heavy. For an even more decadent quiche, you can substitute with equal parts whole milk and heavy cream.
- Cheese: Mozzarella cheese is the star here, offering a wonderful gooey texture and mild, milky flavor that complements the Caprese elements beautifully. We’ll mix some into the filling and sprinkle the rest on top for a golden finish.
- Tomatoes: Fresh, ripe tomatoes are crucial. We’ll use diced tomatoes within the filling for bursts of sweetness and thinly sliced tomatoes on top for a vibrant, appealing presentation. Consider using cherry tomatoes halved for extra color and ease.
- Fresh Basil: The unmistakable aroma and flavor of fresh basil are paramount to the Caprese profile. Chopped basil adds a peppery, sweet note that ties the tomatoes and mozzarella together. Don’t skip this!
- Fresh Parsley: A hint of fresh parsley adds a touch of earthy greenness and a subtle, clean flavor that brightens the overall taste.
- Spices: A thoughtful blend of smoked paprika (or regular paprika), oregano, and a pinch of nutmeg provides warmth, depth, and a touch of subtle sophistication, enhancing the savory qualities of the quiche.
- Sweet Onion: Diced sweet onion, sautéed until golden, adds a foundational layer of sweetness and aromatic depth to the savory filling.
How to Craft Your Perfect Caprese Quiche Lorraine
Making this impressive Caprese Quiche Lorraine is simpler than you might think. Follow these detailed steps to achieve a perfectly baked, flavorful quiche every time.
Step 1: Prepare and Pre-Bake the Crust
The secret to a non-soggy quiche bottom is proper pre-baking, also known as blind baking. This ensures the crust is firm and golden before the wet filling is added.
If using a store-bought frozen pie crust: Simply follow the package instructions for pre-baking. Most will require pricking the bottom with a fork, lining with parchment paper, filling with pie weights, and baking.
If using homemade dough: Remove your chilled homemade dough from the freezer. Lightly flour a clean surface and roll out the dough into a 12-inch circle. Carefully transfer it to your tart pan (a 9-inch tart pan with a removable bottom is ideal). Gently press the dough into the pan, ensuring it covers the bottom and sides evenly. Trim any excess dough. Now, prick the bottom of the crust generously with a fork – this prevents bubbling during baking.
Line the tart pan with parchment paper or aluminum foil, allowing the ends to overhang slightly. Fill the lined crust with pie weights, such as ceramic pie beads, dried beans, or uncooked rice. If your tart pan has a removable bottom, place it on a rimmed baking sheet before putting it in the oven to catch any potential spills.
Bake the weighted crust in a preheated oven (usually 350°F or 175°C) for approximately 20 minutes. This initial bake sets the crust. Carefully remove the pie weights and the parchment/foil. Return the crust to the oven and bake for another 10 minutes, or until it looks dry and lightly golden. Remove the crust from the oven and allow it to cool completely before adding the filling. This cooling step is crucial for preventing a soggy crust.
Step 2: Prepare the Savory Egg Filling
While your pie crust is pre-baking, you can prepare the delicious, savory filling. Begin by preheating a large skillet over medium-high heat. Add your chopped bacon and cook until it is wonderfully crispy. Once cooked, remove the bacon from the skillet and place it on a plate lined with a paper towel to drain any excess grease. This keeps the quiche from becoming too greasy and ensures the bacon remains crispy.
Next, add the diced sweet onion to the same skillet (using a little bacon fat for flavor if desired, or drain most of it). Sauté the onion over medium heat until it becomes soft, translucent, and lightly golden brown, about 5-7 minutes. This caramelizes the sugars in the onion, adding a subtle sweetness and depth to the quiche. Set the sautéed onion aside to cool slightly.
In a large mixing bowl, crack the 4 large eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy. This aeration helps create a lighter, fluffier custard. Pour in the half and half (or your chosen cream mixture), then add the kosher salt, finely ground black pepper, smoked paprika, oregano, and ground nutmeg. Continue whisking until all the ingredients are well incorporated and the mixture is smooth.
Step 3: Combine and Fill the Crust
Now it’s time to bring all the delicious components of your Caprese Quiche Lorraine together. To the whisked egg and cream mixture, gently stir in the cooled sautéed onion, the crispy bacon pieces, ¾ cup of the shredded mozzarella cheese, the diced tomatoes, chopped fresh basil, and chopped fresh parsley. Mix everything thoroughly but gently, ensuring all ingredients are evenly distributed throughout the custard. This ensures every slice of quiche is packed with flavor.
Step 4: Pour Egg Mixture into Crust
Carefully pour the vibrant egg and ingredient mixture into your cooled, pre-baked pie crust. Ensure the filling is distributed evenly. Avoid overfilling, as the quiche will puff slightly during baking.
Step 5: Garnish and Prepare for Baking
For an extra layer of cheesiness and a beautiful presentation, sprinkle the remaining ¼ cup of shredded mozzarella cheese evenly over the top of the egg mixture. Then, artfully arrange the thinly sliced tomato pieces over the cheese. This creates a lovely visual effect and ensures those fresh tomato flavors are prominent in every bite.
Step 6: Bake the Quiche to Perfection
Carefully transfer the assembled quiche (still on its baking sheet if using a removable-bottom pan) to your preheated 350°F (175°C) oven. Bake for approximately 40-50 minutes. The exact baking time can vary depending on your oven, so keep a close eye on it. The quiche is done when the edges are set and lightly golden, and the center still has a slight jiggle when gently shaken. A knife inserted into the center should come out mostly clean. Avoid overbaking, as this can lead to a dry quiche.
Once baked, remove the quiche from the oven. It’s crucial to let the quiche cool slightly on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to fully set, preventing it from collapsing and making for cleaner slices. Garnish with additional fresh basil leaves and a sprinkle of fresh parsley just before serving for an extra pop of color and freshness. Enjoy this delightful Caprese Quiche Lorraine!
Storage & Reheating Tips for Your Quiche
This Caprese Quiche Lorraine is fantastic fresh from the oven, but it also makes for excellent leftovers. Proper storage ensures you can enjoy its deliciousness for days to come. Here’s how:
- Refrigeration (Storage Time): Before storing, it is crucial to allow the quiche to cool completely to room temperature. Storing it while still warm can create condensation, which will lead to a soggy crust – something we definitely want to avoid! Once cooled, cover the quiche tightly with plastic wrap, aluminum foil, or transfer individual slices to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing (Wrap and Freeze): Quiche freezes beautifully, making it an excellent make-ahead meal. To freeze, ensure the quiche is completely cooled. You can freeze it whole or in individual slices, which is great for quick meals. Wrap the entire quiche or individual slices tightly in several layers of plastic wrap, then an additional layer of heavy-duty aluminum foil. This double-layer protection helps prevent freezer burn. Place the wrapped quiche or slices in a freezer-safe bag or an airtight container. It can be stored in the freezer for up to 2–3 months.
- Reheating from Refrigerated: To reheat a refrigerated quiche, you can warm individual slices in the microwave for 1-2 minutes until heated through. For a crispier crust, reheat the whole quiche or slices in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warmed thoroughly.
- Reheating from Frozen: For a whole frozen quiche, remove all wrapping and place it on a baking sheet. Reheat in a preheated oven at 325°F (160°C) for 30-45 minutes, or until heated through and the crust is crisp. For frozen individual slices, you can reheat them in the oven at 300°F (150°C) for 20-30 minutes, or microwave on medium power for 2-4 minutes until hot.
More Delightful Egg Recipes to Explore
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Sun-Dried Tomato Goat Cheese Frittata
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Moroccan Frittata
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Caprese Quiche Lorraine Recipe
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Ingredients
- 1 frozen pie crust {or homemade pie crust}
- 1/2 pound thin strips of bacon, cooked and chopped into 1/2 inch pieces
- 1/2 of a small sweet onion, diced
- 4 eggs, large
- 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
- 1 cup shredded cheese, mozzarella, divided
- 2 medium tomatoes, one tomato diced and one tomato sliced thinly
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely ground
- 1/4 teaspoon smoked paprika or paprika
- 1 teaspoon oregano
- 1/8 teaspoon ground nutmeg
- 1 egg white for washing inside of tart
Instructions
Prepare the crust:
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Start by preparing your homemade pie crust and chilling it, or simply use a store-bought pie crust for convenience. If you opt for a pre-made frozen pie crust, follow the package instructions for pre-baking, which often involves thawing slightly and then baking as described below.
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If making from scratch, lightly flour a clean surface and roll out one pie crust to approximately a 12-inch diameter. Carefully transfer the rolled dough to a 9-inch tart pan.
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Gently use your hands to press the dough into the contours of the tart pan, ensuring it fits snugly against the bottom and up the sides. Trim any excess dough from the edges. If using homemade dough, freeze the prepared crust for at least 30 minutes.
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Preheat your oven to 350°F (175°C).
Pre-bake the pie crust (Blind Baking):
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If you are using a store-bought crust, follow the package instructions for pre-baking (blind baking). If you are using a homemade dough, remove it from the freezer. Use a fork to generously prick the bottom of the crust all over.
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Line the tart pan with parchment paper or aluminum foil, allowing the ends to hang over the edges of the tart a bit. This creates a sling to easily remove the pie weights.
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If using a tart pan with a removable bottom, place it securely on a rimmed baking sheet. Fill the tart pan with pie weights (such as ceramic pie beads, uncooked rice, or dry beans). This prevents the crust from shrinking and bubbling during baking. If using a pan with a removable bottom, keeping it on a baking sheet will also catch any accidental spills.
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Bake the crust with the weights for about 20 minutes. Then, carefully remove the pie weights along with the parchment paper/foil. Return the crust to the oven and bake for another 10 minutes, or until the bottom is dry and lightly golden. Remove the crust from the oven and set it aside to cool completely while you prepare the filling.
Make the egg filling:
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While your pie crust is baking and cooling, preheat a large skillet over medium-high heat. Add the chopped bacon and cook until it is wonderfully crispy. Remove the crispy bacon and transfer it to a plate lined with a paper towel to absorb any excess grease. In the same skillet, if there’s too much bacon fat, drain some of it. Add the diced sweet onion and sauté until the onions are soft, translucent, and golden brown (about 5-7 minutes). Set the cooked onion aside.
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In a large bowl, crack the 4 large eggs and whisk them vigorously until well combined. Then, gradually whisk in the half and half (or cream mixture), along with the kosher salt, black pepper, smoked paprika, nutmeg, and oregano. Continue whisking until the custard mixture is smooth and fully incorporated. Stir in the cooled sautéed onion, 3/4 cup of the shredded mozzarella cheese, the crispy bacon, diced tomatoes, chopped fresh basil, and chopped fresh parsley. Gently pour this flavorful egg mixture into your cooled, pre-baked crust.
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Sprinkle the remaining 1/4 cup of shredded mozzarella over the top of the egg mixture. Artfully arrange the thinly sliced tomato pieces over the cheese for a beautiful presentation.
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Carefully transfer the quiche Lorraine to your preheated 350˚F (175°C) oven. Bake for approximately 40-50 minutes, or until the edges are set and lightly golden, and a knife inserted into the middle comes out clean (a slight jiggle in the center is okay, as it will continue to set as it cools).
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Once baked, remove the quiche from the oven. It will continue cooking slightly as it cools. Allow it to cool for about 20 minutes before slicing and serving. Garnish with more fresh basil and parsley for an extra touch of freshness and color.
Notes
- To store the quiche: For best results and to maintain its shape, leave the quiche in its baking pan. Once completely cooled, wrap it tightly with aluminum foil or slide the entire pan into a large ziplock bag. Refrigerate for up to 4 days. To serve, you can reheat individual slices gently in the microwave or slowly warm the entire quiche in a preheated oven at 350 degrees F (175°C) for about 20 minutes, until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.