Basil and Mozzarella Quiche

When you think about quiche, it’s very unlikely that a basil and mozzarella quiche would come to mind. In fact, that never came to my mind until a friend came to stay, who was neither French nor Italian, made it and really surprised all of us. The beautiful scent of basil, both in the quiche and the fresh on the top, was everywhere in the kitchen and dining room. We could hear the quiche telling us: ‘Eat Me, Eat Me’. This Italian style quiche is very easy to make, very intense flavour and definitely a great addition to the numerous quiche recipes.

basil and mozzarella quiche INGREDIENTS

Pastry

  • 125 g butter
  • 160 g plain flour
  • 3 tbsp cold water
  • 1 pinch of sea salt

Filling

  • 150 g mozzarella
  • 400 ml crème fraîche
  • 1 bunch of fresh basil
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

Cherry tomatoes to decorate

basil and mozzarella quiche 3 basil and mozzarella quiche 2

METHOD In a bowl, mix all the the dough ingredients, knead it with hands until it comes together. Take the pastry out and spread it evenly in a battered flan tin or, if you don’t have one, just use a cake tin.

In another bowl, put finely chopped mozzarella, crème fraîche, finely chopped basil, freshly ground black pepper and sea salt, then mix everything together with a wooden spoon. Pour the mixture in the tin on top of the pastry. Decorate with halved cherry tomatoes.

Bake in pre-heated oven at 180 C for 35/40 minutes.

Let it cool down before serving and decorate with whole basil leaves.

Pascal
I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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