5-6 tomatoes
1 small onion, finely diced
2 garlic cloves, crushed
2 Tablepoons chopped fresh oregano
6-7 fresh basil leaves, chopped
8 eggs, room temperature, beaten
2 cups shredded mozzarella plus extra for on top
1/2 cup double cream (heavy cream)
Salt & Pepper
Directions:
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 (10 inch) 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.
NOTE: It is important to use fresh herbs as they add a great flavour to the quiche.
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