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Parmesan Cheese and Basil Crust, Caprese Quiche

June 25, 2016

This Quiche has basil and tomatoes and mozzarella cheese in it. But the crust is so good. You could just eat the crust, but the quiche is really good to. Don't you just love these eggs, I got them at a stand by our gas station and bank. At the gas station you can buy ceviche to. It's the best, believe it or not. Lots of fresh fruit and vegetables and coconut water to. Sold at the parking lot of the gas station. Love it here. 

 

I used my basic pastry crust and added parmesan and basil to the mix. Why not?

I am all about the crust these days. I want the crust to stand out as much as the filling that goes in side the Quiche or any other crusted dish I make. Wonder what I'll put in my next sweet crust. Any suggestions out there? Maybe candied ginger in an apple pie or small chocolate chips in a banana cream pie crust. 

 

 

 

 

 

 

 

 

 

The Crust

1- 1/2 Cups four

1/4 cup ice water

1/2 teaspoon salt

1 cube butter, very cold and cut into 1inch pieces

About 1/4 cup of Parmesan cheese, I just used a hunk of Parm, I would say about a 2/1/2 chunk

4 or 5 leaves of Fresh Basil

 Put everything but the water in a food processor, pulse about 8 times

Add the 1/4 cup of ice water slowly, and pulse until the dough almost comes together into a ball. Chill

 

The filling

3/4 Cup of milk

3/4 Cup of grated Mozzarella Cheese

1 Tablespoon of chopped Basil

4 eggs

1 Tablespoon of flour

About 12 to 14 Cherry Tomatoes 

A few whole Basil Leaves for the top

Salt and Pepper to taste

 

Mix everything together but the Whole Basil leaves and Cherry Tomatoes

Roll out dough and put in pie pan, add all the wet ingredients  and top with the Basil Leaves and Cherry Tomatoes. Cook 350 degrees for about 35-45 minutes or until the Quiche is golden and firm to the touch. Hope you enjoy it.

 

 

 

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