top of page

Tomato Basil Quiche

My son farms with tomatoes in Limpopo and as a family, we are regularly looking for exciting ways to use them in our food. We stumbled upon this recipe for a simple yet delicious quiche!


1 1/2 cup Rosa tomatoes (halved)

1/2 cup fresh basil (chopped)

4 cloves Garlic (minced)

10 large Eggs

1/2 cup unsweetened almond milk (or any milk or cream of choice)

3/4 tsp Sea salt

1/4 tsp Black pepper (or more to taste)

180-gram Fresh mozzarella cheese (1" balls or cut into 1" pieces)


🍅 Preheat the oven to 180 degrees Celcius

🍅 Combine the tomatoes, basil, garlic, and 2/3 of the mozzarella pieces in a bowl.

🍅 Transfer the mixture to the bottom of a 23 cm round (or square) glass or ceramic pan.

🍅 Whisk together the eggs, milk, sea salt, and black pepper.

🍅 Pour the egg mixture into the pan over the tomatoes and basil.

🍅 Bake for 40-45 minutes, until starting to set, but still jiggly and a little runny.

🍅 Dot the remaining mozzarella pieces on top of the partially baked quiche.

🍅 Bake until golden and completely set, about 20-25 minutes.

🍅 If there is any liquid near the edges (from the tomatoes), drain before serving. Garnish with additional fresh basil ribbons.


This recipe is from Wholesome Yum.


bottom of page