Purebread Big Daddy Oats organic bread is good to use in this recipe. Its wholesome and chewy and is made slowly by the traditional method of bulk fermentation .
Bottled sliced jalapeno peppers can be found in most supermarkets.
1 punnet of cherry tomatoes
2 cloves of garlic (peeled and smashed)
1 tbsp of olive oil
1/2 cup of milk
1 3/4 cups of cubed Purebread Big Daddy Oats bread
3 slices of jalapeno peppers (finely chopped, about 2 tablespoons)
3 spring onions (sliced)
a small handful of basil (sliced)
1/4 cup of grated tasty cheddar cheese
1/2 teaspoon of salt ( or to taste)
Heat the oven to 180 degrees C
Toss the cherry tomatoes and garlic in 1 tbsp of olive oil
Bake the cherry tomatoes with the smashed garlic in a single layer in a roasting pan for about 10 minutes until the tomatoes are piping hot and the skins have started to split
In a large bowl beat the eggs with the milk and 1/2 teaspoon of salt
Stir in the tomatoes and spring onions, the smashed garlic and the basil.
Pour this mixture into a small well greased quiche dish (20cm)
In another bowl toss the bread cubes with the 2 tablespoons of melted butter.
Spread the bread cubes over the eggy tomato mixture and press them down until well soaked.
Bake the quiche until set (about 30 minutes but may take a little longer)
Wait for a few minutes before serving. Biting into a very hot cherry tomato can burn your mouth (it happened to me!)