Caprese Quiche

Preheat your oven to 350 degrees F (180 degrees C). Press Pie Crust (1) into a 9 inch pie tin and dock thebottom with a fork. Cover with parchment paper and add pie weights or beans. Blind bake the crust for 23-25 minutes and then cool completely.

Chop 6 Campari Tomatoes (8) and add to a strainer over a bowl to release excess liquid (or place them in a bowl with a paper towel). Thinly slice the other tomatoes and layer them in between paper towels. Cut the Fresh Mozzarella Cheese Ball (1 cup) into cubes. Tear the Fresh Basil (1/2 cup).

Layer the basil, chopped tomatoes, and mozzarella cubes into the cooled pie crust. Blend the Eggland's Best Organic Eggs (Brown) (8), Cottage Cheese (1 cup), and Salt (1 tsp) until completely smooth, then pour into the pie crust. Layer the sliced tomatoes on top of the egg filling and bake for 1 hour or until set and lightly golden on top.

Cool for 10 minutes before slicing and then serve with a drizzle of Balsamic Glaze (to taste) and more fresh basil, if desired.