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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

  • 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

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.

Keywords: tomato quiche, vegetarian quiche