Fresh Tomato and Mozzarella Quiche

Preheat oven to 190°C. Brush a 20cm springform pan with a little of the melted butter to lightly grease.

Place the pine nuts on a baking tray. Cook in preheated oven for 2-3 minutes or until golden brown. Transfer to a bowl and set aside until required. Return the baking tray to the oven while preparing the quiche.

Place the filo on a work surface. Cover with a clean tea towel and then a damp tea towel (to prevent drying out). Brush a sheet of filo with a little remaining melted butter and fold in half crossways. Repeat with remaining filo and butter, turning each sheet slightly before stacking together. Place filo stack in prepared pan and lightly press to line base and sides.

Use a balloon whisk to whisk together the eggs, cream and milk in large bowl until well combined. Add the pine nuts, mozzarella, parmesan and basil, and stir until combined. Season with salt and pepper.

Pour egg mixture into filo base. Place in oven on preheated tray and bake for 40-45 minutes or until filling is lightly browned and just set. Remove from oven and set aside for 10 minutes to cool slightly.

Increase oven temperature to 220°C.

Place the tomatoes, garlic and oil in a large roasting pan. Season with salt and pepper. Gently toss until well coated. Cook, in preheated oven, for 4-5 minutes or until tomatoes just collapse. Remove from oven and set aside for 5 minutes to cool slightly.

Use a slotted spoon to place tomatoes on top of quiche.