Caprese Quiche Lorraine

Ingredients

1 frozen pie crust {or homemade pie crust}

1/2 pound thin strips of bacon, cooked and chopped into 1/2 inch pieces

1/2 of a small sweet onion, diced

4 eggs, large

1 3/4 cup half and half, (or equal parts whole milk and heavy cream)

1 cup shredded cheese, mozzarella, divided

2 medium tomatoes, one tomato diced and one tomato sliced thinly

1/4 cup fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt

1/4 teaspoon black pepper, finely ground

1/4 teaspoon smoked paprika or paprika

1 teaspoon oregano

1/8 teaspoon ground nutmeg

1 egg white for washing inside of tart

Directions

Prepare the Pie Crust

Start by preparing the homemade pie crust and chill, or use store-bought pie crust. If you are using a pre-made frozen pie crust pre-bake according to the package.
Lightly flour a surface and roll out 1 pie crust to 12" then transfer it to the tart pan.
Use your hands to press the dough into the pan to mold it into the pan.
Freeze the homemade dough for 30 minutes.
Preheat the oven to 350°F.

Pre-Bake the Pie Crust

If using a store-bought crust, follow the package instructions for pre-baking.
If you are using a homemade dough remove it from the freezer. Start by poking the bottom with a fork.
Line the tart pan with the parchment paper or aluminum foil allowing the ends to hand over the tart a bit.
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill tart pan with pie weights such rice or dry beans.
If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch anything that spills.
Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove the crust from the oven and allow to cool.

Make the Egg Filling

While your pie crust is baking preheat a large skillet over medium-high heat.
Add the bacon and cook until the bacon is crispy.
Remove the bacon and set on a plate with a paper towel to remove the grease.
Add the onion to the skillet and sauté until the onions are golden set aside.
In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika, nutmeg and oregano and continue to whisk. Stir in the onion, 3/4 cup shredded mozzarella cheese, bacon, diced tomatoes, basil and parsley.
Pour the egg mixture into the prebaked crust.
Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.

Bake the Quiche Lorraine

Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.
The quiche will continue cooking after it is removed from the oven. Let cool for about 20 minutes before serving and garnish with more fresh basil and parsley.

Notes

To store the quiche: Leave the quiche in the baking pan so it keeps its shape. Wrap it with aluminum foil or slide it into a large resealable bag. Refrigerate for up to 4 days. To serve, you will want to reheat it in the microwave or you can slowly heat it at 350°F for 20 minutes in the oven.