Why, yes, I am still trying to use up the absurd amount of tomatoes coming out of the garden! I’ve officially given up trying to make Mark-friendly dishes out of them and have started cooking whatever catches my eye – including this Pinterest find.

We have a good bit of basil in the garden too, and I had fresh mozzarella on hand already (because Caprese salads have been in heavy rotation!) so this was a quick one to whip together and perfect for a quick lunch during the week.

I used a frozen pie shell to make this really easy, but if you have five extra minutes, this pie dough would work great too.

Caprese Quiche
(slightly adapted from 17 Apart)
Makes 1 8″ quiche

4 plum tomatoes, quartered
4 oz. fresh mozzarella, diced
Small palm-full of fresh basil leaves
6 eggs
1/2 cup milk
Salt and pepper, to taste
Pre-made, deep dish pie crust

Preheat your oven to 350F degrees.

Arrange tomatoes and mozzarella in the bottom of the pie crust. Sprinkle basil leaves over.

In a small bowl, whisk together eggs and milk. Season with salt and pepper. Pour egg mixture into pie crust.

Bake for about 45 minutes, until egg is set. Let cool for 10 minutes before slicing.