This Caprese Quiche is perfect for breakfast, brunch or lunch. Heck, you can even do breakfast for dinner!
You can enjoy this quiche for only 5 points per serving. If you want to make it without the crust it would only be 1 point per serving.
Personally, I love the crust. I don’t think 5 points is bad for a hearty breakfast. Plus this isn’t something I eat all of the time, it’s more of a weekend breakfast.
I make this caprese quiche using a store bought pie crust. I am not a baker…and my pie crust pinching skills need some work.
The crust is pretty sad looking. That’s ok though, it still tastes great.
Would you believe I actually googled “how to pinch a pie crust” and it still came out looking like that!? I’ll just have to keep trying. 🙂
The first thing I did for this recipe was placing the pie dough into the pie pan. Then I started getting my other ingredients ready.
I bought cherry tomatoes and I cut them in half.
Then I chopped 1/4 cup of the fresh basil.
Next I measured 1/2 cup of the shredded mozzarella cheese and 1/2 cup of the skim milk.
Once all of my ingredients were ready I added the cherry tomatoes to the pie crust and added 1/4 cup of the mozzarella cheese.
After that I whisked together the eggs, basil, milk and remaining mozzarella cheese in a mixing bowl. Then I poured it over the tomatoes in the pie crust.
Before I put it in the oven I wrapped the exposed crust with aluminum foil so it didn’t burn.
Now the hard part, waiting 45 minutes while it bakes. Let me tell you, it’s worth the wait!
Yield: 8 servings (5 points per serving for blue and purple, 6 points per serving for green.)
- 1 Pre-made pie crust (I used Pillsbury)
- 1 pint cherry tomatoes, cut in half
- 1/2 cup mozzarella cheese, shredded, divided
- 6 eggs
- 1/4 cup basil, chopped
- 1/2 cup skim milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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Preheat oven to 350 degrees F.
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Place the pie dough into a pie dish.
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Add the tomatoes and half of the mozzarella cheese to the pie.
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In a mixing bowl, whisk together the eggs, basil, milk, remaining mozzarella cheese, salt and pepper. Pour over the tomatoes.
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Wrap the exposed crust with aluminum foil so it doesn't burn. Remove foil the last 10 minutes.
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Bake 45 minutes, or until the center is set. Enjoy!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
diane
October 7, 2019 at 2:46 pmhow many eggs?
keepingonpoint
October 7, 2019 at 7:24 pmSorry about that, it’s 6 eggs. 🙂
Mary W Bonesz
October 7, 2019 at 3:05 pmHow many eggs?
keepingonpoint
October 7, 2019 at 7:24 pmSorry about that, it’s 6 eggs. 🙂
Liz
October 7, 2019 at 3:15 pmI don’t see any eggs listed in the recipe!🙃
keepingonpoint
October 7, 2019 at 7:23 pmSorry Liz! It’s 6 eggs. I updated the recipe card. 🙂
Karen
October 7, 2019 at 3:49 pmHope , many eggs do you use in this recipe? I could not find them listed I want to make this recipe
keepingonpoint
October 7, 2019 at 7:23 pmSorry about that Karen, it’s 6 eggs. 🙂
Patty Burns
October 7, 2019 at 4:21 pmI don’t see you mentioning how many eggs you use?
keepingonpoint
October 7, 2019 at 7:23 pmIt’s 6 eggs, sorry about that! Clearly writing blog posts late at night doesn’t produce my best work. :/
Patty Burns
October 7, 2019 at 7:25 pmThanks
Dorothy's New Vintage Kitchen
October 24, 2019 at 6:23 pmPerfect flavor combination, and perfect in a quiche!
Donna
May 19, 2021 at 10:56 amIs the pie crust kept frozen or do you thaw it first?
keepingonpoint
May 22, 2021 at 11:10 amI bought the Pillsbury pie crust in the refrigerator section.