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A Note From feedfeed
It's natural to want to give your family the best. Why would you want to give them ordinary eggs? We're using Eggland's Best eggs to make a Caprese Quiche with
peak-season tomatoes.
Eggland's Best hens are fed an all-vegetarian diet, resulting in eggs that stay fresh for longer than ordinary eggs. Their eggs have more of the delicious, farm-fresh taste you and your family love – any way you eat them!
Recipe Card
ingredients
- 1 refrigerated pie crust
- 8 Eggland's Best eggs
- 1 cup cottage cheese
- 1 teaspoon salt
- 6-8 campari tomatoes, seeded and chopped
- 2-4 campari tomatoes, sliced
- 6 ounces fresh mozzarella
- ½ - 1 cup fresh basil
- Balsamic glaze, for drizzling
Method
Step 1
Preheat oven to 350°F. Press pie crust into a 9 inch pie tin and dock the bottom with a fork. Cover with parchment paper and add pie weights or beans. Blind bake the crust for 23-25 minutes and then cool completely.
Step 2
Chop the tomatoes and add to a strainer over a bowl to release excess liquid (or place them in a bowl with a paper towel). Thinly slice the other tomatoes and layer them in between paper towels. Cut the mozzarella into cubes. Tear the basil.
Step 3
Layer the basil, chopped tomatoes, and mozzarella cubes into the cooled pie crust. Blend the eggs, cottage cheese, and salt until completely smooth, then pour into the pie crust. Layer the sliced tomatoes on top of the egg filling and bake for 1 hour or until set and lightly golden on top.
Step 4
Cool for 10 minutes before slicing and then serve with a drizzle of balsamic glaze and more fresh basil, if desired.