Origins Farm: Mozzarella Caprese Quiche

We're back with another recipe made with the fresh produce from Origin's Farm. You could make this simple and flavorful quiche over the weekend for brunch, or even a lunch or light dinner paired with fresh salad.

First, a little background — when we see heaps of tomatoes and basil like we did at the Origin's Farm stand earlier this week, we have a one-track mind for caprese salads. When we spotted the cartons of fresh eggs they also had available, we couldn't help but think of this fun twist on our favorite summer salad — a caprese quiche. Fresh, simple ingredients are what make this dish shine and burst with those late summer flavors.

Ingredients:

• 1 Pie crust (we went with store-bought to keep it simple)
• 6 Eggs (Origins Farm)
• 1/2 Cup heavy cream
• 3-4 Roma tomatoes (Origins Farm)
• 5-6 Fresh basil leaves (Origins Farm)
• 6 Mini mozzarella balls (ciliegine), sliced
• Salt and pepper to taste

If using a store-bought pie crust, remove from freezer to thaw while prepping quiche ingredients. Start by slicing the tomatoes lengthwise and layering in a circle around inside of the pie crust. Arrange and layer the basil and fresh mozzarella slices around the tomatoes:

Mix together egg, cream, salt and pepper then pour egg mixture slowly into the pie crust over the layered ingredients:

Do not worry that the tomatoes get covered. While cooking they will magically rise to the top for a beautiful presentation on the table:

Bake in a 350 degree oven for 40-50 minutes or until the egg mixture is set:

Remove and allow to cool for at least 10 minutes before serving warm.

This is such a simple but somewhat fancy way to use those late summer vegetables still in the height of their season at the markets. If you're in RVA, be sure to check out Origin's Farm at your local market and pick up a few for your next summer meal.

Discover More:

Origins Farm Recipes | All Recipes

Produce for this recipe was supplied on behalf of Origins Farm, whose mission we adore. Learn more about the farm, the people behind it and how excited we are about our relationship with them here.