Crustless Tomato Quiche
- 5-6 Tomatoes
- 1 Onion ((Small) Finely Diced)
- 2 Garlic Cloves (Crushed)
- 2 Tbsp Oregano ((Fresh) Chopped)
- 6-7 Basil Leaves ((Fresh) Chopped)
- 8 Eggs ((Beaten) Room Temperature)
- 2 Cups Mozzarella ((Shredded) Plus extra for on top)
- ½ Cup Elmlea double cream ((Heavy Cream))
- Salt & Pepper
Slice the tomatoes not too thin.
Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes.
After 20 minutes, gently blot tomatoes to soak up excess moisture.
In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften.
Remove from pan and transfer to a medium bowl.
Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine.
Butter grease a 28cm pie dish and place the tomatoes in a single layer.
Top with half of the cheese and egg mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top.
Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.
Enjoy!
It is important to use fresh herbs as they add a great flavour to the quiche.