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

1️⃣ Prep the Tomatoes:

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  • 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! 😋

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Next: Seafood Mac and Cheese
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