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Close up view of a slice of cheese, tomato and arugula quiche in a black skillet.
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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!
Course Breakfast
Cuisine Canadian
Keyword tomato quiche, vegetarian quiche
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 slices
Calories 232kcal
Author Leanne

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.

Nutrition

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