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Caprese Quiche Lorraine Recipe

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Caprese Quiche Lorraine Recipe is a twist on classic quiche lorraine using bacon, mozzarella, tomatoes, spices, fresh basil and fresh parsley. This is the perfect protein packed breakfast or brunch recipe that your guests will love! 

Caprese Quiche Lorraine Recipe with basil.

CAPRESE QUICHE LORRAINE RECIPE

If you are looking for a delicious, healthy brunch food to serve your guests the Ohio Poultry Association and I have you covered.

This Caprese Quiche Lorraine Recipe is the perfect egg dish to serve your guests. 

Eggs are mixed with bacon, mozzarella cheese, fresh tomatoes, basil, spices and fresh herbs and baked in a pie crust to perfection. 

If you like egg dishes to serve for breakfast or brunch try this Sun-dried Tomato Goat Cheese Frittata, Egg Sausage Casserole, Moroccan Frittata, Mediterranean Vegetable Frittata or this Vegetarian Breakfast Egg Burritos.

As someone who creates lots of egg recipes I loved to learn that the eggs I am using most likely came from an Ohio egg farm. 

Ohio is ranked No. 2 in the nation for egg farming, producing more than 10 billion eggs a year.

Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations.

As we approach the warmer months and get togethers are happening more often I hope you will try this Quiche Lorraine Recipe. 

I like to pair it with fresh, light salads like this Easy Lebanese SaladLemon Arugula Salad and this Tomato Cucumber Feta Quinoa  Salad. 

Caprese Quiche Lorraine Recipe ingredients.

WHAT INGREDIENTS ARE IN THIS CAPRESE QUICHE LORRAINE RECIPE?

FROZEN PIE CRUST OR HOMEMADE PIE CRUST

BACON

YELLOW ONION

MOZZARELLA CHEESE, SHREDDED

HALF AND HALF OR CREAM

TOMATO

BASIL & PARSLEY

EGGS

SPICES

Caprese Quiche Lorraine Recipe with pie server.

HOW DO YOU MAKE QUICHE LORRAINE?

PRE-BAKE THE PIE CRUST:

If using a store-bought crust, follow the package instructions for pre-baking.

If you are using a homemade dough remove it from the freezer. Start by poking the bottom with a fork.

Line the tart pan with the parchment paper or aluminum foil allowing the ends to hand over the tart a bit. If using a tart pan with a removable bottom, place it on a rimmed baking sheet.

Fill tart pan with pie weights such rice or dry beans.

If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch anything that spills.

Bake the crust for about 20 minutes.

Remove the weights and then bake for another 10 minutes. Remove the crust from the oven and allow to cool.

Caprese Quiche Lorraine Recipe pie crust baked.

MAKE THE EGG FILLING:

While your pie crust is baking preheat a large skillet over medium-high heat.

Add the bacon and cook until the bacon is crispy.

Remove the bacon and set on a plate with a paper towel to remove the grease.

Add the onion to the skillet and saute until the onions are golden set aside.

In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika and nutmeg and continue to whisk.

Caprese Quiche Lorraine Recipe ingredients in a bowl.

Stir in the onion, cheese, tomatoes, basil and parsley.

Caprese Quiche Lorraine Recipe egg mixture in a bowl.

Pour the egg mixture into the prebaked crust.

Caprese Quiche Lorraine Recipe egg mixture in pie crust.

Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.

Caprese Quiche Lorraine Recipe tomatoes on top of quiche.

BAKE THE QUICHE LORRAINE:

Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.

The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with more fresh basil and parsley.

Caprese Quiche Lorraine Recipe basil on quiche.

TIPS FOR COOKING WITH EGGS

  • To celebrate Quiche Lorraine Day safely, make sure you start with eggs stored in the coldest part of your refrigerator.
  • Before and after handling eggs in the kitchen, be sure to thoroughly wash hands with warm, soapy water for at least 20 seconds. 
  • Cook eggs to an internal temperature of at least 144°F. Use this handy guide from the Egg Safety Center to be sure you’re properly cooking your favorite egg dishes.
  • In the event of leftovers, promptly refrigerate after serving. Thoroughly reheat leftovers to an internal temperature of 165°F, and eat them within two to three days.

Caprese Quiche Lorraine Recipe eggs.

ARE EGGS NUTRITIOUS?

Eggs are one of the most important ingredients in cooking and baking. Eggs add moisture, color, flavor and nutritional value to recipes.

While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of egg’s nutrients are found in the yolk, including…

  • Vitamin D, which is critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D.
  • Choline, which helps support lifelong brain health at every age and stage, including memory, thinking, mood and more. 

Start your mornings with eggs! One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.

Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.

Caprese Quiche Lorraine Recipe with logo.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram and YouTube for more egg recipes and to learn about egg nutrition and egg safety tips. 

Caprese Quiche Lorraine Recipe with pie server.

Caprese Quiche Lorraine Recipe

Yield: 6
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Caprese Quiche Lorraine Recipe is a twist on classic quiche lorraine using bacon, mozzarella, tomatoes, spices, fresh basil and fresh parsley. This is the perfect protein packed breakfast or brunch recipe that your guests will love! 

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 PIE-CRUST:

Start by preparing the homemade pie crust and chill, or use store-bought pie crust. If you are using a pre-made frozen pie crust pre-bake according to the package.

Lightly flour a surface and roll out 1 pie crust to 12" then transfer it to the tart pan.

Use your hands to press the dough into the pan to mold it into the pan.

Freeze the homemade dough for 30 minutes.

Preheat the oven to 350 degrees F.

PRE-BAKE THE PIE CRUST:

If using a store-bought crust, follow the package instructions for pre-baking.

If you are using a homemade dough remove it from the freezer. Start by poking the bottom with a fork.

Line the tart pan with the parchment paper or aluminum foil allowing the ends to hand over the tart a bit.


If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill tart pan with pie weights such rice or dry beans.

If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch anything that spills.

Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove the crust from the oven and allow to cool.

MAKE THE EGG FILLING:
While your pie crust is baking preheat a large skillet over medium-high heat.

Add the bacon and cook until the bacon is crispy.

Remove the bacon and set on a plate with a paper towel to remove the grease.

Add the onion to the skillet and saute until the onions are golden set aside.

In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika, nutmeg and oregano and continue to whisk. Stir in the onion, 3/4 cup shredded mozzarella cheese, bacon, diced tomatoes, basil and parsley.

Pour the egg mixture into the prebaked crust.

Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.

BAKE THE QUICHE LORRAINE:

Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.

The quiche will continue cooking after it is removed from the oven. Let cool for about 20 minutes before serving and garnish with more fresh basil and parsley.

Notes

To store the quiche: Leave the quiche in the baking pan so it keeps its shape. Wrap it with aluminum foil or slide it into a large ziplock bag. Refrigerate for up to 4 days. To serve you will want to reheat it in the microwave or you can slowly heat it at 350 degrees for 20 minutes in the oven.

Today’s post is sponsored by Ohio Poultry Association. As always, opinions are 100% my own. 

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