Crustless Quiche with Caramelized Onions and Cherry Tomatoes

Crustless quiche is one of my favourite because it's just pretty darn simple to make. Besides, it stays perfect for a few days, which has made itself my go-to choice for lunchboxes. A make a big batch and then I can just cut it into slices and pack. I love this rich, cheesy and creamy crustless quiche anytime of the day.

Crust-less Quiche with Caramelized onions and Cherry Tomatoes

Serves 6

Ingredients:

8 large eggs

2 cups of heavy cream

1 onion – sliced

2 blocks of buffalo mozzarella cheese – cut into small bite size cubes

A sprinkle of sumac

Some cherry tomatoes – halved

A handful of fresh coriander leaves – chopped

1 tbsp melted butter

 Salt & pepper

Some butter to grease the pan

1 tbsp oil

Method:

Preheat the oven at 400F.

In a large bowl whisk the eggs until perfectly combined.

Add the salt, pepper, melted butter and the heavy cream.

Stir to mix and keep aside.

Heat the oil in a pan and add the sliced onions to them.

Sprinkle some salt and cook until the onions are nicely caramelized.

Transfer the onions to a separate bowl and keep aside.

Grease a medium size pie pan with some butter and pour in the egg mix into it.

 Scatter the caramelized onions into the mix.

 Push in the mozzarella cubes here and there.

And place the halved cherry tomatoes inside that egg mix.

Put it in the oven at 400F for about 45 minutes or until the egg mix is firm and the top becomes golden brown.

Let the quiche cool down a bit before serving.

Serve with a sprinkle of sumac and some chopped coriander leaves.