These quiches are tiny bites of cherry tomato heaven. I know I’m onto a winner with a new recipe when it is requested unprompted for kindy lunch!
But I can’t take all the glory. The secret was the yummy tomato medley I used. So, a big shout out to they guys at my favourite tomato stall at the New Farm Markets, Little Toms. Grown in Yandina on the Sunshine Coast, their little tomatoes are so sweet and juicy and really make this dish a hit.
I have always loved cherry tomatoes. Fresh off the bush, that lovely mix of sweet and tart. Best mates with basil both in the garden and on the plate. And to top it off, they really are good for us.
Among other things, tomatoes are an excellent source of dietary fibre and Vitamin C and contain the antioxidant lycopene which may be linked to protective effects against cancer and heart disease. Basil also provides us with dietary fibre and contains the mineral magnesium. Now there is a lot of anecdotal evidence out there that magnesium is helpful for muscle recovery and reduces muscle soreness and cramping post-exercise. However, there appears to be very little evidence to either support or disprove this. While the jury is out, I’ll happily eat plenty of basil post-exercise!
Cherry tomato mini quiches
- 3/4 cup gluten free flour
- 1 tsp baking powder
- ground black pepper, to taste
- 3 eggs, whisked lightly
- 1/2 cup milk (I use lactose free)
- 40 g (approx 2/3 cup) pecorino (or other strong hard cheese), finely grated
- 400 g mixed colour cherry tomatoes, halved or quartered depending on size
- 2 cups fresh basil leaves, washed and finely chopped (about 30-40 g or 2/3 cup when chopped)
- 1-2 tsp chives, finely chopped
Set aside a small handful of the grated cheese to sprinkle on top.
Whisk together the flour, baking powder, pepper, chives and the rest of the cheese. Add the eggs and milk to a well in the flour and whisk until no lumps remain.
Stir through the basil and about half the cherry tomatoes.
Divide mixture evenly between greased mini quiche moulds or patty pans. Arrange the remaining tomatoes on the top. Sprinkle with grated pecorino.
Bake at 170°C for 30 minutes or until lightly browned. Serve warm or cold.