CRUSTLESS TOMATO QUICHE – FRITTATA

A savory, cheesy, and herb-infused dish packed with fresh tomatoes—perfect for breakfast, brunch, or a light dinner!

Ingredients 🛒

• 5-6 medium tomatoes, sliced (not too thin)

• 1 small onion, finely diced

• 2 garlic cloves, crushed

• 2 tbsp fresh oregano, chopped

• 6-7 fresh basil leaves, chopped

• 8 large eggs, room temperature, beaten

• 2 cups shredded mozzarella (plus extra for topping)

• ½ cup heavy cream (such as Elmlea double cream)

• Salt & pepper, to taste

• 1 tbsp butter (for sautéing and greasing)

Instructions

1️⃣ Prep the Tomatoes:

• Slice tomatoes and arrange them on paper towels. Lightly sprinkle with salt and let sit for 20 minutes to draw out moisture.

• After 20 minutes, gently blot excess liquid with a paper towel.

2️⃣ Sauté Aromatics:

• In a small pan, melt butter over medium heat. Add onion and garlic, sautéing until softened (~3-4 mins). Remove from heat and let cool slightly.

3️⃣ Make the Egg Mixture:

• In a bowl, combine beaten eggs, mozzarella, heavy cream, sautéed onions & garlic, fresh herbs, salt, and pepper. Mix well.

4️⃣ Layer & Bake:

• Preheat oven to 180°C/350°F. Grease a 28cm (11-inch) pie dish with butter.

• First Layer: Arrange half the tomatoes in the dish. Pour half the egg mixture over them.

• Second Layer: Add remaining tomatoes, then the rest of the egg mixture.

• Top Layer: Finish with a few extra tomato slices and a sprinkle of mozzarella.

5️⃣ Bake:

• Place in the oven for ~45 minutes or until edges are golden and the center is set.

6️⃣ Serve & Enjoy!

• Let cool slightly before slicing. Best served warm.

✨ Pro Tips:

• Fresh herbs are key for maximum flavor—dried won’t give the same brightness!

• For a richer taste, try adding Parmesan or feta cheese to the mix.

• If the top browns too quickly, cover loosely with foil.

Perfect with a side salad or crusty bread! 😋