Crustless Sundried Tomato And Basil Quiche

• 4 eggs
• 1 + 3/4 cups light cream
• 4 leaves of basil, chopped
• 1`clove of garlic, peeled and chopped
• 7 oz sundried tomatoes in oil, drained and coarsely chopped
• 3/4 cup parmesan cheese, grated
• 3 1" balls of fresh mozzerella cheese, each cut in half.
• 1/2 teaspoon dried oregano

1. 1.Preheat oven to 350 degrees fahrenheit.
2. 2.Grease a 9" glass pie pan.
3. 3.Cut out a 9" circle from parchment paper and grease it and place it onto the bottom of the pie pan.
4. 4.Beat eggs and cream together with basil and garlic in a food processor. Add sun dried tomatoes and oregano and pulse several times.
5. 5.Pour the mixture into the prepared pan and sprinkle the Parmesan cheese over the egg mixture.
6. 6.Place mozarella pieces in a circle 3" from the edge of the pie plate.
7. 7.Bake for 25 minutes, or until golden and firm to the touch.
8. 8.Let cool 10 minutes in the refrigerator before serving.
9. Can be prepared 1 day ahead and reheated.

eggs, basil, garlic, tomatoes, parmesan cheese, mozzerella cheese, oregano

Taken from www.epicurious.com/recipes/member/views/crustless-sundried-tomato-and-basil-quiche-1202338 (may not work)