My son farms with tomatoes in Limpopo and as a family, we are regularly looking for exciting ways to use them in our food. We stumbled upon this recipe for a simple yet delicious quiche!
1 1/2 cup Rosa tomatoes (halved)
1/2 cup fresh basil (chopped)
4 cloves Garlic (minced)
10 large Eggs
1/2 cup unsweetened almond milk (or any milk or cream of choice)
3/4 tsp Sea salt
1/4 tsp Black pepper (or more to taste)
180-gram Fresh mozzarella cheese (1" balls or cut into 1" pieces)
🍅 Preheat the oven to 180 degrees Celcius
🍅 Combine the tomatoes, basil, garlic, and 2/3 of the mozzarella pieces in a bowl.
🍅 Transfer the mixture to the bottom of a 23 cm round (or square) glass or ceramic pan.
🍅 Whisk together the eggs, milk, sea salt, and black pepper.
🍅 Pour the egg mixture into the pan over the tomatoes and basil.
🍅 Bake for 40-45 minutes, until starting to set, but still jiggly and a little runny.
🍅 Dot the remaining mozzarella pieces on top of the partially baked quiche.
🍅 Bake until golden and completely set, about 20-25 minutes.
🍅 If there is any liquid near the edges (from the tomatoes), drain before serving. Garnish with additional fresh basil ribbons.
This recipe is from Wholesome Yum.