Surprise your brunch guests with this Italian-inspired savory quiche. Prep time is cut down because you start with a pre-made pie crust, and then add cherry-size fresh mozzarella, tomatoes and fresh basil. Delizioso! It's perfect for weekend breakfast or lunch anytime!

Prep

40 mins

Bake

45 - 50 mins

Total

1 hr 25 mins

Yield

8-10 Servings

Ingredients

• Refrigerated Pie Crust | --- | 1 package
• Mozzarella Cheese | --- | 4 ounces
• Cherry Tomatoes | --- | 5 ounces
• Eggs | --- | 8
• Heavy Whipping Cream | --- | 1 cup
• Fresh Basil | --- | 3 tablespoons
• Salt | --- | 1 teaspoon
• Black Pepper | --- | 3/4 teaspoon
• Garlic Powder | --- | 1/4 teaspoon

Instructions

1. On a lightly floured surface, roll pie crust into 13 in. round. Place in pan, press into sides; trim excess. Pierce bottom with fork; freeze for 30 minutes. Meanwhile, preheat oven to 400°F.
2. Line crust with parchment paper and fill with dried beans or pie weights. Bake 20-22 minutes or until crust is lightly golden. Cool slightly. Reduce oven temperature to 375°F.
3. Place mozzarella cheese and tomatoes in crust. In large bowl, whisk together eggs, cream, basil, salt, pepper and garlic powder until well combined. Pour into crust.
4. Bake 25-30 minutes or until filling is set in center. Cool slightly before serving.