quiche on blue background

Caprese Quiche With Asiago

Sweet and nutty Asiago cheese pairs perfectly with ripe tomatoes in this tart from Mildred's.

Donna Dooher’s easy and cheesy savoury egg tart has been on the menu at Mildred’s Temple Bar restaurant in Toronto for over two decades. It’s easy to swap out ingredients, making the flavours perfectly customizable. All you need is a tart shell made from Dooher’s Five Star Pastry Recipe, four eggs, 2 cups 35% cream and your choice of ingredients.

For this Caprese tart, we’ve used vine-ripened tomatoes, Asiago cheese and fresh basil.

quiche on blue background

Caprese Quiche With Asiago

Sweet and nutty Asiago pairs perfectly with eggs and ripe tomatoes.
Servings 6 servings

Ingredients
  

Five Star Pastry

  • 3 cups all-purpose flour
  • ¼ tsp salt
  • ½ cup cold unsalted butter
  • 1 cup + 3 tbsp cold shortening cubed
  • ½ cup ice cold water

Mildred's Caprese Tart

  • ½ recipe Five Star Pastry
  • ½ cup grated Asiago cheese
  • 1 cup vine-ripened cherry tomatoes halved
  • 4 eggs
  • 2 cups 35% cream
  • 1 pinch each salt and pepper
  • 1 bunch fresh basil

Instructions
 

Five Star Pastry

  • In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.
  • Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.
  • Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using.
  • Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.

Mildred's Caprese Tart

  • Preheat oven to 375°F.
  • On lightly floured surface, roll out Five Star Pastry to 15-inch round. Press onto bottom and up side of 11-inch round fluted tart pan with removable bottom, trimming any overhang. Refrigerate for 30 minutes.
  • Place tart shell on baking sheet. Sprinkle cheese over pastry and layer with tomatoes.
  • In bowl, whisk eggs, cream and salt and pepper; pour into tart shell. Gently jiggle filling to ensure egg mixture is distributed to bottom of shell.
  • Bake until tart is golden and centre is almost set, about 1 hour. Let cool for 10 minutes before removing tart. Serve warm or at room temperature.
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