3 eggs
70g crème fraîche (use dairy free if preferred)
70g cream cheese, at room temperature (use dairy free if preferred)
100ml milk of your choice
½ tsp sea salt
½ tsp ground black pepper
80g cherry tomatoes, halved
80g fresh mozzarella cheese, torn (use dairy free if preferred)
a few fresh basil leaves, to garnish

Line the base of a 15x15cm baking tin with baking paper. 

Preheat oven to 180˚C/350˚F. 

Crack the eggs into a jug. Add the milk, crème fraîche, cream cheese, salt and pepper and mix well until combined. 

Pour the mixture into the tin. Add half of the tomatoes. 

Bake for 15 minutes.

Add the remaining tomatoes. Add the mozzarella cheese, distributing evenly around the
surface of the quiche. 

Bake for 20 minutes, or until firm in the centre. 

Cut into 4 pieces. Serve warm or cold, garnished with basil leaves.

Store any leftovers in an airtight container and refrigerate for up to 3 days.