-
1
Preheat the oven to 400u00b0F. Arrange a rack to the lowest position in the oven.
-
2
Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet.
-
3
Pro tip: Docking a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
-
4
Bake the pie shell for 12-14 minutes or according to package directions on the bottom rack of oven, until the bottom is slightly puffed. Remove from the oven and set aside.
-
5
Reduce the oven to 350u00b0F.
-
6
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
-
7
With a sharp knife, halve the tomatoes. Stack the basil leaves on top of each other and roll into a tight log. With a sharp knife, make very thin slices across the log, creating ribbons of basil.
-
8
Place the tomatoes, basil ribbons, and cheeses into the egg and milk mixture. Fold with a rubber spatula until the tomatoes and cheeses are evenly distributed.
-
9
Pour the egg, tomato-basil, and cheese mixture into the pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
-
10
Transfer the baking sheet to the bottom rack of the preheated oven.
-
11
Bake the quiche for 45-55 minutes on the bottom rack of oven, until the top is firm and golden brown.
-
12
Check to see that quiche is done. Remove from oven or add time as needed.
-
13
Allow to cool for at least 30 minutes at room temperature before slicing and serving. Just before serving, drizzle the top of the quiche with balsamic vinegar. Leftover quiche may be stored covered in the refrigerator for up to 2 days.
