Mini Caprese Quiche


  • 1/2 pkg (14.1 oz/399 g) refrigerated pie crust (1 crust)
  • 1   plum tomato
  • 3 oz (90 g) mozzarella cheese (3/4 cup/175 mL grated)
  • 4   fresh basil leaves
  • 3   eggs
  • 3 tbsp (45 mL) milk
  • 1/8 tsp (0.5 mL) each salt and black pepper


  1. Preheat oven to 400F. Roll out pie crust slightly. Invert Microwave Egg Cooker onto dough. Leaving a ½-in. (1-cm) border, cut out dough around Egg Cooker. Cut dough down the middle to make two rough circles; gently press into wells of Egg Cooker. Prick dough and finish edges as desired. Bake 10-12 minutes or until lightly browned. Meanwhile, thinly slice tomatoes into six slices. Grate cheese and chop basil. Place half of the cheese and basil into the bottom of each shell. Top with three slices of tomatoes. Whisk together eggs, milk, salt and pepper. Pour half of the egg mixture into each shell. Bake 25-30 minutes or until eggs have set. Cool 3 minutes.  


  • 2  servings

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