Crustless Tomato Quiche – Fritata

Delight in the flavors of summer with this Crustless Tomato Quiche – Frittata, a versatile dish that combines juicy tomatoes, aromatic herbs, and creamy mozzarella cheese. This recipe skips the crust for a lighter twist on a classic quiche, perfect for those looking to enjoy a wholesome meal packed with fresh ingredients.

Easy to prepare and bursting with Mediterranean flavors, it’s ideal for brunch, lunch, or a light dinner. Serve warm and savor every savory bite of this satisfying dish!

Crustless Tomato Quiche – Fritata

Ingredients

5-6 Tomatoes

1 Small Onion, finely diced

2 Garlic Cloves, crushed

2 Tbls Chopped Fresh Oregano

6-7 Fresh Basil leaves, chopped

8 Eggs, room temperature, beaten

2 Cups Shredded Mozzarella plus extra for on top

1/2 Cup Elmlea double cream (Heavy Cream)

Salt & Pepper

Instructions:

Slice the tomatoes not too thin. Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes. After 20 minutes, gently blot tomatoes to soak up excess moisture.

In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften. Remove from pan and transfer to a medium bowl. Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine.

Butter grease a 28cm pie dish and place the tomatoes in a single layer. Top with half of the cheese and egg mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top.

Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.

Enjoy!

Note:

It is important to use fresh herbs as they add a great flavour to the quiche.

Prepping the Tomatoes:

Slicing and Salting: Slice tomatoes into uniform thickness. Salting and allowing them to sit on paper towels for 20 minutes helps draw out excess moisture, preventing a watery quiche.

Blotting: After 20 minutes, gently blot the tomatoes to remove the salt and excess moisture absorbed.

Preparing the Egg Mixture:

Sautéing Aromatics: Sauté finely diced onion and crushed garlic in butter until softened and aromatic. This adds a flavorful base to the frittata.

Combining Ingredients: In a medium bowl, combine beaten eggs with shredded mozzarella, heavy cream, chopped fresh oregano, and basil. Season generously with salt and pepper for added flavor.

Assembling the Frittata:

Greasing the Dish: Butter-grease a 28cm pie dish to prevent sticking and aid in easy serving.

Layering Ingredients: Arrange the salted and blotted tomatoes in a single layer at the bottom of the dish.

Building Layers: Top the tomatoes with half of the egg and cheese mixture, then layer with more tomatoes and the remaining egg mixture. Finish with a few sliced tomatoes on top and scatter extra mozzarella for a golden, cheesy crust.

Baking:

Optimal Temperature: Preheat the oven to 180°C (350°F) for even cooking.

Baking Time: Bake the frittata for about 45 minutes, or until the edges are slightly browned and the center is set. This ensures the eggs are fully cooked and the cheese is melted and golden.

Finishing Touches and Serving:

Resting: Allow the frittata to cool slightly before slicing. This helps it set and makes for easier serving.

Enjoying: Serve warm, either as a main dish or a side. It pairs wonderfully with crusty bread and a fresh green salad for a complete meal.

Variations:

Customization: Feel free to add other ingredients like cooked bacon, spinach, or bell peppers for additional flavor and texture variations.

Storage and Reheating:

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheating: Reheat individual slices in the microwave or oven until warmed through, ensuring the flavors remain intact.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of cheese in this recipe?

Yes, you can experiment with different cheeses to suit your taste.

Cheddar, feta, or goat cheese could be delicious alternatives to mozzarella.

Is it necessary to let the tomatoes sit with salt on them?

Allowing the sliced tomatoes to sit with salt helps draw out excess moisture, preventing the quiche from becoming too watery.

It enhances the texture and flavor.

Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche mixture in advance, refrigerate it, and assemble and bake it when ready.

This is convenient for planning meals ahead.

Is there a substitute for heavy cream in this recipe?

Yes, you can use milk, half-and-half, or a non-dairy alternative like almond milk.

The richness may vary, but it will still contribute to the creaminess of the quiche.

What’s the best way to store leftovers?

Store any leftover quiche in an airtight container in the refrigerator.

Reheat individual slices in the oven or microwave before serving.