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!
If you love the classic flavors of Caprese salad and the rich, savory goodness of Quiche Lorraine, you’re going to fall in love with this Caprese Quiche Lorraine.
This recipe is the perfect marriage of two favorites, crispy bacon, creamy eggs, and cheese meet sweet tomatoes, fresh basil, and a golden, flaky crust.
It’s a beautiful dish that works for brunch, lunch, or even a light dinner. Whether you’re hosting a gathering or meal prepping for the week, this quiche brings summer flavor to your table in the most delicious way.
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 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 Salad, Lemon Arugula Salad and this Tomato Cucumber Feta Quinoa Salad.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Pie Crust: A frozen crust keeps it easy, or use homemade if preferred.
- Bacon: Thin, crispy strips chopped into ½-inch pieces.
- Eggs: Form the custard base and hold everything together.
- Cream: Use half and half, or equal parts whole milk and heavy cream for richness.
- Cheese: Adds gooey texture—mix some in and sprinkle the rest on top.
- Tomatoes: Diced for the filling, sliced for a colorful topping.
- Fresh Basil: Complements the tomatoes and cheese beautifully.
- Spices: Smoked paprika, oregano, and nutmeg add warmth and flavor.
How to Make Caprese Quiche Lorraine
Step 1: Pre-Bake the 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.
Step 2: Make 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.
Step 3: Add Remaining Ingredients: Stir in the onion, cheese, tomatoes, basil and parsley.
Step 4: Pour Egg Mixture into Crust: Pour the egg mixture into the prebaked crust.
Step 5: Sprinkle Cheese over Egg Mixture: Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.
Step 6: Bake the Quiche: 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.
Storage Tips
- Storage Time: Before storing, allow the quiche to cool to room temperature. Storing it while warm can lead to condensation, making the crust soggy. Store in the refrigerator for up to 3–4 days. Cover the quiche tightly with plastic wrap, aluminum foil, or transfer to an airtight container. You can store it whole or in slices for easy reheating.
- Wrap and Freeze: Wrap the entire quiche or individual slices tightly in plastic wrap, then aluminum foil. Place in a freezer-safe bag or container. Freeze for up to 2–3 months.
More Egg Recipes
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Caprese Quiche Lorraine Recipe
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:
- 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 pre-baked crust.
- Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.
- 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.Ba
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
