Pre-heat oven to 350F / 180C. Grease and flour or spray an 8 inch (20cm) pie plate.
Un roll the puff pastry and place in the pie plate, trim and flute the edges. With a fork prick the dough well.
In a large bowl beat together the eggs, cream, salt, pepper and oregano. Stir in the grated parmesan, shredded Swiss cheese and chopped basil.
Pour the mixture on the dough, place the halved cherry tomatoes cut side up on top of the mixture. Sprinkle with a pinch of salt and or oregano and basil. Bake for 35-40 minutes. Let cool 5-10 minutes before cutting and serving or let cool completely. Enjoy!
Notes
While I don’t feel the need to blind bake my pie shell, you most certainly can and you may find this helps with a soggy, wet crust. Before adding the filling, bake the crust for about 10 minutes. I did not do this step and still had a flaky crust that was buttery and delicious. Store leftover cheese and tomato quiche covered in the refrigerator for up to two days. After that, you can still eat it but the pastry will start to be soggy. Reheat fully or in slices in the oven until heated through. Quiches freeze very well and can be frozen for two months. After baking, cool completely. You can now either freeze your whole quiche or for a convenient meal idea freeze it in slices! Wrap each slice in foil or plastic wrap and then store in a freeze safe container. When ready to serve, remove from the freeze and bake from frozen at 350 degrees F or until warmed through.