Ingredients
Equipment
Method
Prepare and pre-bake crust
- Preheat oven to 375°F (190°C). Set out a 9-inch pie dish for assembly.
- Place the refrigerated 9-inch pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. This helps prevent bubbling during baking.
- Bake the crust for 10 minutes at 375°F (190°C). Look for the edges to set lightly before filling.
Fill and bake quiche
- Whisk eggs, heavy cream, whole milk, garlic powder, salt, and black pepper in a bowl until smooth and evenly combined. The custard should look uniform.
- Sprinkle shredded sharp cheddar cheese and shredded mozzarella cheese into the prebaked crust. Ensure an even layer across the bottom.
- Arrange the thinly sliced tomatoes evenly over the cheese. Keep them in a single layer for even setting.
- Pour the egg mixture over the tomato and cheese filling. Pour slowly so the custard settles into the layers.
- Top with green onions and chopped fresh basil. Add them right before baking so they stay bright.
- Bake for 35–40 minutes at 375°F (190°C) until the center is set and lightly golden. The quiche should jiggle slightly but not look wet in the middle.
Cool and serve
- Cool the quiche for 10 minutes before slicing. This resting period firms the custard for clean cuts.
- Serve warm or at room temperature. Slice into wedges and garnish lightly if desired.
Notes
For the cleanest slice, let the quiche cool the full 10 minutes and avoid cutting right after baking. Store covered in the refrigerator up to 3 days; reheat slices in a 325°F (165°C) oven until warmed through. Freezing is not recommended for best custard texture. For a lower-fat option, use half-and-half in place of the heavy cream and reduce total richness slightly without changing the bake time.