Roasted cherry tomato crustless quiche
250 g, on the vine
1 large, diced
Peppers, All Types
2 medium, deseeded and diced
10 leaf/leaves, torn
Vegetarian Parmesan Style Hard Cheese
Egg, whole, raw
6 large, raw
1 tablespoons, level
- Preheat the oven to 180°C, fan 160°C, gas mark 4, and line a 20-22cm round pie dish or cake tin with a sheet of baking paper. Chop 50g of the tomatoes and set aside the remaining tomatoes (leave them on their stems).
- Heat the oil in a medium pan over a low heat and cook the onion for 6-8 minutes until soft.
- Add the peppers and cook for 1 minute, then add the chopped cherry tomatoes and cook for 1 minute. Remove from the heat and stir in the basil.
- In a medium bowl, whisk together the grated cheese, eggs, milk and tomato purée, then season to taste. Stir in the onion and pepper mixture, then pour everything into the prepared pie dish. Bake for 25 minutes, then top with the remaining cherry tomatoes and bake for 5 minutes, or until the quiche is set and the tomatoes are tender. Serve hot, warm or cold, cut into wedges.