Mozzarella, Tomato and Basil Quiche

The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 quiche

Ingredients

• 1  sheet  shortcrust pastry dough (ready rolled)
• 4  large eggs
• 1  cup heavy cream
• 2  tomatoes, cored and sliced
• 2  cups  grated mozzarella cheese
• 20  fresh basil leaves, finely chopped
•  salt and pepper, to taste

Directions

1. Preheat the oven to 350°F or 180°C.
2. Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
3. Prick the base of the pastry with a fork.
4. Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
5. Mix the eggs and cream together and season with salt and pepper to taste.
6. Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
7. Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
8. Let stand for 5 minutes before cutting.
9. Serve hot or cold!