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Tomato, Arugula and Mozzarella Quiche

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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!

Up-close view of a slice of Tomato, Arugula and Mozzarella Quiche in a cast iron pan.

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!

Up-close view of ingredients for Tomato, Arugula and Mozzarella Quiche.

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.

A ball of whole wheat dough next to a rolling pin and cast iron pan.

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!

Whole wheat dough pressed into a cast iron pan, next to a towel and a rolling pin.

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!

Overhead view of Tomato, Arugula and Mozzarella Quiche being assembled in a cast iron pan. A bowl of scrambled eggs next to it.

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!

Overhead view of Tomato, Arugula and Mozzarella Quiche assembled in a cast iron pan and ready for baking.

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!

Overhead view of baked Tomato, Arugula and Mozzarella Quiche cooling on a wooden surface.

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

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Up-close view of a slice of Tomato, Arugula and Mozzarella Quiche in a cast iron pan.

Tomato, Arugula and Mozzarella Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Vegetarian
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Description

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!

Ingredients

For the crust:

  • 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

For the filling:

  • 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

Instructions

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

Pinterest image for Tomato, Arugula and Mozzarella Quiche.

Reader Interactions

Comments

  4. Tanya says

    LOVE all of the flavours Leanne! The fresh herbs and tomatoes, and that crust looks incredible! Always love the process photos you include with your recipes, beautiful!

    Reply

  10. Barbara Ann says

    This is a great recipe that has a creative touch. The use of cast iron is a great idea. Your blog is such a valuable resource…thanks.



    Reply

  12. Ben|Havocinthekitchen says

    Love the combo of robust arugula, juicy tomatoes, rich mozzarella, and fresh basil. This quiche is a quintessence of summer savory baking. Delicious!



    Reply

  16. Dawn - Girl Heart Food says

    Tastes more like a pizza than a quiche? Sold!! Well, I’m sold anyway ’cause I love quiche and that crust sounds lovely, Leanne! Plus, those tomatoes on the vine and bocconcini? I surprised we don’t run into each other more often because we go to the same restaurants and shop at the same places! I wanted to get some of those tomatoes while I was at Costco and there was none, nor any figs. Guess I’ll have to make a trip back 😉 Would love to try this quiche out. I bet it’s amazing for any meal of the day! Hope you’re enjoying the sun 🙂



    Reply

    • Leanne says

      Thanks Dawn! I hope you get to try this quiche! It does have a pizza-like taste and texture, so I think that’s why my hubby likes it. I am totally surprised we don’t run into each other more often. Hope you were able to get those tomatoes and figs at Costco. I need to go again and stock up!

      Reply

  17. marcie says

    Your photos are so beautiful Leanne and quiche is something I love, especially when it’s healthier like this! I’d eat this for breakfast, lunch or dinner happily — it looks amazing!



    Reply

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