Caprese quiche is a crustless vegetarian dish with tomato, basil and mozzarella – light, gluten-free, and ready in 20 minutes.
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Why You’ll Love It
- Just 20 mins start to finish
- Naturally gluten-free and veggie
- Full of classic Caprese flavour
- Great for brunch or light dinner
- Uses easy, fresh ingredients
We first tried this gluten-free Caprese as a friend was coming for dinner and was having GF issues. It worked really well and dinner was a success with an awesome Mediterranean flair!
I think I like it most because everyone can have their own little ramekins/bowls, meaning you can add even more ingredients should you wish too.
Ingredients & Substitutions
- Eggs – essential for structure; no direct substitute
- Cream – swap with whole milk for lighter texture, or use a dairy-free cream
- Roasted pine nuts – use toasted sunflower seeds or omit if nut-free
- Butter – sub with olive oil or vegan butter for greasing
- Tomato – cherry tomatoes or sun-dried tomatoes work well too
- Basil – fresh is best; dried can work in a pinch (use sparingly)
- Mozzarella – vegetarian mozzarella or try crumbled feta or shredded gouda or cheddar
- Salt – to taste; sea salt or pink salt preferred
How to Make Caprese Quiche
Pour egg mix, add mozzarella
Pro Tips
- Use silicone ramekins for easy clean-up
- Don’t overbake – the centre should jiggle slightly
- Let rest 5 mins to firm before serving
Variations
- Add caramelised onions for sweetness
- Use cherry tomatoes for a burst of flavour
- Try with feta or goat cheese instead of mozzarella
Serving Suggestions
- With green salad and crusty bread
- As a protein-rich breakfast
- Cold the next day in lunchboxes
This crustless caprese quiche is a fast, vegetarian, gluten-free dish with tomato, basil and mozzarella. Ready in just 20 minutes!
- 2 eggs
- ⅖ cup cream (⅖ cup = 100ml)
- 1 tbsp roasted pine nuts
- ½ tbsp butter
- 1 medium tomato
- 8 leaves basil finely chopped
- ½ mozzarella ball (½ ball = 60g, make sure you choose a ‘vegetarian’ mozzarella)
- A pinch of salt
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Preheat the oven to 180°C/360°F.
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Whisk the eggs and the cream together, add a good pinch of salt.
2 eggs, ⅖ cup cream, A pinch of salt
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Roast the pine nuts in a pan until they are golden brown. This should take around two minutes.
1 tbsp roasted pine nuts
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Take 4 small ramekins and rub their sides and bottom with butter.
½ tbsp butter
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Cut the tomato into cubes and add them evenly to each ramekin. Put the basil in next, then pour the egg/cream mixture over it it all.
1 medium tomato, 8 leaves basil
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Finally divide the mozzarella ball into equal amounts and place a piece in the middle of each ramekin
½ mozzarella ball
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Sprinkle the pine nuts on top, then put it in the oven for 12 minutes. That’s it!
Nutrition Facts
Caprese Quiche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Can I freeze Caprese quiche?
Best fresh – but yes, freeze after baking and cool.
Can I make it dairy-free?
Not this version – dairy is essential here.
Can I make it in one dish instead of ramekins?
Yes, use a small baking dish and adjust time by 5–10 mins.
Storage & Meal‑Prep
- Store in fridge 3 days, reheat at 160°C
- Don’t microwave – oven or air fryer works best