Tomato, Arugula and Mozzarella Quiche

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!

More quiche recipes

• Asparagus 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.

The recipe for the quiche crust was adapted from Genius Kitchen.

If you make this recipe, I'd love to hear what you think in the comments below!

📖 Recipe

Tomato, Arugula and Mozzarella Quiche

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!

5 from 10 votes

Print Pin

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 slices

Author: Leanne Combden

Ingredients

For the crust:

• ▢ 1 cup whole wheat flour
• ▢ 1 tablespoon dried basil dried
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ cup extra virgin olive oil
• ▢ ¼ cup cold water

For the filling:

• ▢ 1 cup arugula, packed
• ▢ ½ cup fresh basil leaves, packed
• ▢ 2 cups cherry tomatoes
• ▢ ½ cup bocconcini
• ▢ 4 eggs
• ▢ 1 tablespoon chives, dried or fresh
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon kosher salt
• ▢ ⅛ teaspoon ground black pepper

Instructions

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• Pre-heat oven to 400F and grease a 10" cast iron pan with olive oil.
• In a medium-sized bowl, add the flour, basil, garlic and salt and stir to combine. Add in the oil and cold water, and stir until well combined. The mixture should come together easily. You can use a fork to mix the ingredients but I prefer to use an electric mixer.
• Form the dough into a ball and place on a floured surface. Using a rolling pin, roll the dough out so it is large enough to fit around the base of the cast iron pan and shape around the sides to form a crust.
• Once the dough is pressed into the cast iron pan, layer on the arugula, basil, tomatoes and bocconcini.
• In a small bowl, whisk together the eggs, chives, garlic powder, salt and pepper. Pour over the ingredients in the cast iron pan. Do not spill over the edge of the crust.
• Bake in the pre-heated oven for 45-50 minutes, or until the egg is set and the crust is browned.
• Remove from oven and let sit for 5 minutes before cutting into slices.
• Store in an airtight container and enjoy within 2-3 days.

Notes

1. 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.

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Nutrition Facts per Serving

Calories: 232kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 258mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 2mg

Disclaimer

Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.

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