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Home » Recipes » Breakfast/Brunch » Tomato Basil Quiche with Meatballs

Tomato Basil Quiche with Meatballs

By: Liz  /  Published: April 9, 2023  /  Updated: April 10, 2023  /   Leave a comment

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This tantalizing Tomato Basil Quiche With Meatballs recipe combines the classic flavor of Italian meatballs with the sun-kissed sweetness of ripe tomatoes and the fragrant freshness of aromatic basil.

The symphony of flavors comes together in a creamy, custard-like filling and golden, flaky crust that will impress everyone at the table. AND, it’s so easy to make!

Try this Caprese Pasta next!

tomato basil quiche with meatballs on plate and dish

Why This Recipe Works

  • The meatballs’ savory richness complements the tomatoes’ sweet acidity, while the basil adds a fresh and herbaceous balance to the recipe.
  • Fantastic lunch or brunch option served with a crisp salad or fresh fruit, but perfect for a hearty dinner when served with roasted veggies, a light soup, or a crisp salad.
  • A fun and creative twist on the traditional quiche.
  • Easy to make with simple ingredients and straightforward steps.

Key Ingredients

  • Italian meatballs (I often use Carando meatballs, and I love the Sicilian style.) Any store-bought meatballs will work, or you can make your own.
  • Unbaked pie crusts (You can use refrigerated store-bought pie crusts or make your own.)
  • Eggs
  • Heavy cream
  • Mozzarella cheese
  • Fresh thinly sliced tomatoes
  • Fresh basil
  • Seasonings
Carando Sicilian meatballs

Directions

Step 1: Bake the meatballs according to the package directions. Cut in half after baking.

baked meatballs

Step 2: Place pie crusts in pie pans. In a large bowl, whisk together eggs, cream, oregano, thyme, salt and black pepper. Set aside.

Step 3: Place the meatballs cut side down inside the crusts, dividing evenly between the two pie shells.

meatballs in half in pie shell

Step 4: Sprinkle 1/3 cup cheese over the meatballs in each quiche. Pour some of the egg mixture into each quiche, leaving the tops of the meatballs exposed. For each quiche, lay half of the tomato slices, 1/4 cup basil, and 1/3 cup cheese over the meatballs. Repeat for second quiche.

meatballs in quiche filling in pie dish
tomatoes and meatballs in pie dish
tomatoes, basil, meatballs, quiche filling
shredded cheese on quiche

Step 5: Divide the remaining filling between the two quiches, but don’t overfill them. Use the back of a spoon to try to push the basil below the liquid so it won’t burn. Then off to the oven it goes!

Pro tip: Instead of carrying a very full quiche to the oven, risking spillage, try pouring the egg mixture into the quiches once they’re already on the oven racks in the preheated oven.

quiche in oven

Step 6: Bake for 65 minutes or until eggs are set and a knife inserted near the center comes out clean. The center may be slightly jiggly. Let rest for at least 15 minutes before cutting. Sprinkle with a little fresh shredded Parmesan cheese, if desired.

baked caprese quiche

Recipe FAQ

How do I make sure the meatballs are thoroughly cooked?

Check that the internal temperature of the meatballs reaches 165°F (74°C) using a meat thermometer.

How do I prevent the meatball quiche from being too greasy?

If making homemade meatballs, use lean meat and drain excess grease before adding them to the quiche. You can also blot the cooked meatballs with a paper towel to remove excess grease.

Are there any variations or substitutions for this tomato basil quiche?

Sure, experiment! Try using ground beef, pork, chicken, or even turkey, and vary the herbs, spices, veggies, and cheeses to create a unique twist on this caprese quiche.

Other Recipes You’ll Love

  • Bacon ‘Tater Breakfast Quiche
  • Riced Broccoli, Ham and Cheese Quiche
  • Caprese Pasta
  • Slow Cooker Cranberry Chili Meatballs Recipe
  • Zucchini Quiche with Ground Beef
tomato basil quiche with meatballs on white plate
tomato basil quiche with meatballs on white plate

Tomato Basil Quiche with Meatballs

Liz – Eat Move Make
Delicious tomato basil quiche with savory meatballs. It's a light and fluffy Caprese quiche with a twist – flavorful Italian-style meatballs!
5 from 36 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr 5 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Breakfast/Brunch
Cuisine Italian
Servings 16 slices
Calories 476 kcal

Ingredients
  

  • 1 pkg Italian Meatballs
  • 2 unbaked pie crusts
  • 8 eggs
  • 4 cups heavy cream
  • ½ tsp oregano
  • ¼ tsp thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 ⅓ cup shredded mozzarella cheese divided
  • 2 roma tomatoes cut in 1/8″ slices
  • ½ cup fresh basil chopped

Instructions
 

  • Bake meatballs according to package directions. Cut in half. Set aside.
  • Preheat oven to 350 degrees. 
  • In large mixing bowl, mix together eggs, cream, oregano, thyme, salt and pepper. Set aside.
  • Place cut meatballs flat side down in pie shells, dividing evenly between shells. Sprinkle 1/3 cup cheese over meatballs in each quiche. Pour filling into each quiche, leaving tops of meatballs exposed. Lay half of the tomato slices, 1/4 cup basil and 1/3 cup cheese over meatballs in each quiche. 
  • Divide remaining filling between the two quiches, but don't overfill. Bake for 65 minutes or until knife inserted near center comes out clean and quiche is turning golden brown. Center may be slightly jiggly. Let rest at least 15 minutes before cutting. Serve with some fresh shredded Parmesan cheese, if desired.

Notes

Freeze individual slices. They reheat well in the microwave for a quick and easy breakfast.
Pro tip: Instead of carrying a very full quiche to the oven, risking spillage, pour the last of the filling into the quiches once they’re already on the oven racks in the preheated oven.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 476kcalCarbohydrates: 13gProtein: 15gFat: 41gSaturated Fat: 21gCholesterol: 201mgSodium: 369mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 1161IUVitamin C: 2mgCalcium: 110mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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