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Savory Caprese Quiche

By Becky Low
Get the taste of fresh herbs with this breakfast dish.

Becky Low shares how to whip up the delicious recipe.


Caprese Quiche


  • 1 single 9-inch pastry crust, optional
  • 3 cups shredded Mozzarella cheese
  • 10 leaves fresh basil
  • 8 large eggs
  • 1 cup whole milk (or half n half, or cream)
  • ½ teaspoon garlic salt, or to taste
  • ⅛ teaspoon fresh cracked black pepper, or to taste
  • 2 roma tomatoes, thinly sliced
  • Balsamic Drizzle (see recipe below)
  • Additional fresh tomatoes and basil, garnish


Preheat oven to 350 degrees.

Line 9-inch pie plate with pastry crust (or eliminate the crust and spray pie plate with non-stick spray). Arrange shredded cheese in pie plate. Sprinkle cheese with chiffonades of fresh basil (stack basil leaves together, fold in half lengthwise or roll; starting at one end, cut in thin strips).

Beat together eggs, cream (milk or half and half) and garlic salt; pour mixture over cheese; and sprinkle with fresh cracked black pepper.

Arrange thinly sliced tomatoes on top. Bake for 45-55 minutes, or until quiche is set in center and lightly browned.

Serve quiche warm or cold, with additional fresh tomatoes, basil and a Balsamic Drizzle.

Serves 6-8

To lighten fat content of quiche try one of more of the following (note: substitutions in any recipe will change the outcome. Balance flavor, texture and calories to your taste preferences): eliminate the pastry crust; use 2% milk; use skim milk Mozzarella cheese.

Balsamic Vinegar Drizzle


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sugar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1-2 cloves crushed garlic.


Whisk together until sugar is dissolved.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook For nutrition research go to

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