4 Pidy quiches 11cm
1 cup of cream
2 tbsp Parmesan cheese, grated
½ cup of mozzarella, grated
1 cup of cherry tomatoes, halved
1 tbsp olive oil
Mix the cherry tomatoes in a bowl with the olive oil, dried oregano and some salt to taste. Set the bowl aside.
Beat the eggs in a large bowl and add the (cooking) cream, Parmesan cheese and salt to taste.
Place some mozzarella on the bottom and pour the egg mixture over it.
Sprinkle the grated mozzarella evenly over the top.
Distribute the cherry tomatoes evenly over the quiche.
Place the quiche in a preheated oven for ± 20 minutes at 170°C/ 338°F and then at 150°C/ 302°F for 15 minutes.
Let the quiche cool for 5 minutes and garnish with some fresh basil leaves before serving.
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