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Caprese quiche is a crustless vegetarian dish with tomato, basil and mozzarella – light, gluten-free, and ready in 20 minutes.

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Four white ramekins filled with Caprese Quiche, featuring a yellow egg mixture with green herbs and pine nuts, placed on a sheet of aluminum foil on a textured surface. - 1

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  • Why You’ll Love It
  • Ingredients & Substitutions
  • How to Make Caprese Quiche
  • Pro Tips
  • Variations
  • Serving Suggestions
  • Frequently Asked Questions
  • Storage & Meal‑Prep
  • Similar Recipes

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

Whisk eggs & cream

Toast pine nuts

Butter ramekins

Add tomato & basil

Pour egg mix, add mozzarella

Bake until golden

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
Four white ramekins filled with Caprese Quiche, featuring a yellow egg mixture with green herbs and pine nuts, placed on a sheet of aluminum foil on a textured surface. - 2

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
Four white ramekins filled with Caprese Quiche, featuring a yellow egg mixture with green herbs and pine nuts, placed on a sheet of aluminum foil on a textured surface. - 3

Equipment

  • Ramekins
  • Baking sheet
  • Pan
  • Knife
  • Cutting board

Ingredients

  • 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
Caprese Quiche (Crustless, Vegetarian & Gluten - 4

Instructions

  • Preheat the oven to 180°C/360°F.
  • Whisk the eggs and the cream together, add a good pinch of salt . 2 eggs, ⅖ cup cream, A pinch of salt
  • Roast the pine nuts in a pan until they are golden brown. This should take around two minutes. 1 tbsp roasted pine nuts
  • Take 4 small ramekins and rub their sides and bottom with butter . ½ tbsp butter
  • 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
  • Finally divide the mozzarella ball into equal amounts and place a piece in the middle of each ramekin ½ mozzarella ball
  • Sprinkle the pine nuts on top, then put it in the oven for 12 minutes. That’s it!

Nutrition

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

Similar Recipes

  • Spinach and Chickpea Bake
  • Gluten-Free Asparagus and Potato Rosti
  • Supreme Vegetarian Chickpea Salad Sandwich
Four white ramekins filled with Caprese Quiche, featuring a yellow egg mixture with green herbs and pine nuts, placed on a sheet of aluminum foil on a textured surface. - 5

Caprese Quiche

Equipment

  • Ramekins
  • Baking sheet
  • Pan
  • Knife
  • Cutting board

Ingredients

  • 2 eggs
  • ⅖ cup ( 100 ml ) 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
Caprese Quiche (Crustless, Vegetarian & Gluten - 6

Instructions

  • Preheat the oven to 180°C/360°F.
  • Whisk the eggs and the cream together, add a good pinch of salt .
  • Roast the pine nuts in a pan until they are golden brown. This should take around two minutes.
  • Take 4 small ramekins and rub their sides and bottom with butter .
  • 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.
  • Finally divide the mozzarella ball into equal amounts and place a piece in the middle of each ramekin
  • Sprinkle the pine nuts on top, then put it in the oven for 12 minutes. That’s it!

Nutrition