Ingredients
5-6 Tomatoes
1 Small Onion, finely diced
2 Garlic Cloves, crushed
2 Tbls Chopped Fresh Oregano
6-7 Fresh Basil leaves, chopped
8 Eggs, room temperature, beaten
2 Cups Shredded Mozzarella plus extra for on top
1/2 Cup Elmlea double cream (Heavy Cream)
Salt & Pepper
Method:
Slice the tomatoes not too thin. Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes. After 20 minutes, gently blot tomatoes to soak up excess moisture.
In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften. Remove from pan and transfer to a medium bowl. Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine.
Butter grease a 28cm pie dish and place the tomatoes in a single layer. Top with half of the cheese mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top.
Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.
Enjoy! 
NOTE: It is important to use fresh herbs as they add a great flavour to the quiche.
