Ingredients:

  • 6 large eggs
  • 1 cup heavy cream
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • ¼ cup grated Parmesan cheese
  • 8 oz fresh mozzarella pearls
  • 1 ½ cups cherry tomatoes, halved
  • ¼ cup fresh basil leaves, chiffonade
  • 2 tbsp basil pesto

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9 inch pie dish or springform pan with butter or oil. Note: Don't be shy with the butter, crustless quiches love to cling to the sides.
  2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and grated Parmesan cheese until the mixture is completely smooth.
  3. Scatter the mozzarella pearls and sliced basil leaves evenly across the bottom of the prepared dish. Note: This creates a flavor floor for the rest of the ingredients.
  4. Dollop small teaspoons of basil pesto over the cheese layer. Note: Don't stir the pesto in; leaving it in dollops creates pockets of intense flavor.
  5. Carefully arrange the halved cherry tomatoes on top of the cheese and basil, placing them cut side up. Note: This is the key to avoiding a watery quiche.
  6. Slowly pour the egg mixture over the fillings, ensuring it fills all gaps. Note: Pour slowly to avoid displacing the tomatoes.
  7. Bake for 40–45 minutes until the edges are slightly golden and the center has a slight jiggle when shaken.
  8. Pull the dish from the oven. You should smell a toasted, nutty aroma from the Parmesan and a sweet, roasted scent from the tomatoes.
  9. Let it rest for 10 minutes before slicing. Note: This allows the custard to fully set so the slices stay clean.