Pizza Quiche Recipe

5 from 1 vote

Pizza quiche with mozzarella, tomatoes, and basil. Creamy, cheesy, and baked in a flaky crust, easy, flavorful, and perfect for brunch or dinner.

Prep Time20

Cook Time50

Chilling Time1

Total Time2 10

Course: Appetizer, dinner, lunch

Cuisine: French, Italian, Mediterranean

Keyword: baked, comfort food, quiche

Servings:

Calories: 296kcal

Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
Make the custard: In a bowl, whisk together eggs, heavy cream, salt, pepper, and oregano until smooth.
Assemble the quiche: Sprinkle the mozzarella evenly over the crust. Add basil leaves, then gently pour the custard over the cheese. Arrange the cherry tomatoes cut-side up on top. Finish with Parmesan cheese.
Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
Rest and serve: Let rest for at least 15-20 minutes before slicing. Serve warm or at room temperature.

Cheese matters: Use good-quality mozzarella for the best melt and stretch. Low-moisture mozzarella works best here to avoid excess liquid.
Prevent a soggy bottom: Blind baking the crust is essential. Don’t skip it, and make sure the crust is lightly golden before adding the filling.
Don’t overbake: The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
Let it rest: Allow the quiche to rest for at least 15 minutes before slicing (preferably even a couple of hours). This helps the custard fully set and gives clean slices.
Make it your own: You can easily turn this into a full “pizza quiche” by adding toppings like olives, mushrooms, peppers, or cooked sausage/pepperoni.