Tomato, Arugula and Mozzarella Quiche

Name: Tomato, Arugula and Mozzarella Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 1 cup whole wheat flour; 1 tbsp dried basil dried; 1/2 tsp garlic powder; 1/4 tsp kosher salt; 1/4 cup extra virgin olive oil; 1/4 cup cold water; 1 cup arugula, packed; 1/2 cup fresh basil leaves, packed; 2 cups cherry tomatoes; 1/2 cup bocconcini; 4 eggs; 1 tbsp chives, dried or fresh; 1/4 tsp garlic powder; 1/4 tsp kosher salt; 1/8 tsp ground black pepper

August 15, 2018 Updated: November 19, 2019 By Leanne 34 Comments

Jump to Recipe·Print Recipe

Whether you’re a brunch lover, or breakfast-for-dinner lover, this Tomato, Arugula and Mozzarella Quiche is a must-try recipe! It has a crispy whole wheat crust, topped with eggs, cherry tomatoes, arugula, fresh basil and mozzarella! It’s so cheesy and flavourful, it tastes more like a pizza than a quiche!

Hello mid-August! Where did you come from?! This summer is racing by, and we are already transitioning into late summer produce like blueberries, figs, corn and tomatoes! And, as you may have guessed, tomatoes are the star of the recipe I’m sharing today!

While I usually go with a crustless quiche, this Tomato, Arugula and Mozzarella Quiche has a thin and crispy whole wheat crust, seasoned with basil and garlic. It’s quick and easy to make, and absolutely the perfect base for this pizza-like quiche.

I keep saying this quiche tastes like pizza, because for me, it does. I don’t eat a lot of cheese (well, except for goat cheese, feta and parmesan), so the melty, mozza goodness on top of this quiche totally reminds me of pizza. I also load my pizzas up with tomatoes, basil and arugula, so the similarities continue!

And the best part about this quiche?! My husband likes it! You have no idea how often we eat different meals. We always eat together, but we are always preparing separate dishes. So to have a new go-to recipe that both of us can enjoy is a huge time saver. And as a little bonus, this quiche makes great leftovers. I enjoyed it cold for lunch a few days ago, and the crust was still crispy!

Some tips for making this Tomato and Mozzarella Quiche:

For a crispy crust, I suggest using a cast iron pan. I first made this quiche in a tart pan, and the crust did not turn out as crispy as I liked.

The cold water for the crust should be really cold. I like to add ice to the water and let it sit before adding it to the crust mixture.

The mozzarella I used in this recipe is actually bocconcini, which are small balls of mozzarella. As the quiche baked, the bocconcini melted perfectly around the cherry tomatoes. If you don’t have bocconcini, you can use torn or sliced mozzarella in this recipe.

I used 2 cups of cherry tomatoes in this recipe, but I’ve also made it with sliced roma tomatoes (about 4-5). If you don’t have cherry tomatoes, sliced tomatoes and torn mozzarella work perfectly together!

If you’re looking for more quiche recipes, you might also enjoy:

Green Goddess Crustless Quiche fresh and lemony with lots of fresh herbs, arugula and asparagus, and topped with a thick and creamy jalapeño tahini dressing!

Mediterranean Quiche with Almond Crust is light and savoury, with an almond flour crust and topped with spinach, olives, sun-dried tomatoes and feta.

If you make this Tomato and Mozzarella Quiche, I would love to hear what you think in the comments below!

HUNGRY FOR MORE? Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!