CRUSTLESS TOMATO QUICHE – FRITTATA (Page 2 ) | July 9, 2025

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.

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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.

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• 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.

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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.

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

Perfect with a side salad or crusty bread! 😋

Next: Creamy Beef and Bowtie Pasta

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