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!
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.
- 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.)
- Heavy cream
- Mozzarella cheese
- Fresh thinly sliced tomatoes
- Fresh basil
Step 1: Bake the meatballs according to the package directions. Cut in half after baking.
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.
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.
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.
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.
Check that the internal temperature of the meatballs reaches 165°F (74°C) using a meat thermometer.
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.
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
Tomato Basil Quiche with Meatballs
- 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
- 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.