ROASTED TOMATO CRUSTLESS QUICHE

Serves 4 ● Prep 10 mins ● Cook 40 mins

● 250g cherry tomatoes on the vine ● 2tsp olive oil

● 1 onion, diced

● 2 mixed peppers, deseeded and diced

● 10 fresh basil leaves, torn

● 25g vegetarian Italian hard cheese, finely grated v 6 large eggs

● 150ml skimmed milk

● 1tbsp tomato purée

● Salt and freshly ground black

pepper

Preheat the oven to 180°C/fan 160°C/ gas 4. Line a 20-22cm diameter pie dish or cake tin with baking paper.

Chop 50g of the tomatoes and set aside the remaining tomatoes (leave them on their stems). Heat the olive oil in a medium frying pan over a low heat and cook the onion for 6-8 minutes, until soft. Add the peppers and cook for 1 minute, then add the chopped cherry tomatoes and cook for 1 minute. Remove the pan from the heat and stir in the basil.

In a bowl, whisk together the grated cheese, eggs, milk and tomato purée, and season to taste. Stir in the onion and pepper mixture, then pour everything into the prepared pie dish. Bake for 25 minutes, then top with the remaining cherry tomatoes and bake for 5 minutes, or until the quiche is set and the tomatoes are tender. Serve hot, warm or cold, cut into wedges.