Crustless Tomato Quiche

Recipe
         Ingredients

• 16 ounces (2 cups) baby heirloom tomatoes (sliced)
• 1-2 teaspoons salt
• 1 Tablespoon olive oil
• 1/2 cup chopped green onion
• 1 clove minced garlic
• 1/2 teaspoon black pepper
• Fresh or dry basil and/or oregano (I didn't have any fresh so I used dry)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded provolone
• 1/2 cup shredded parmesan
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped orange pepper
• 1/2 cup chopped yellow pepper
• 5 eggs
• 1/2 cup heavy cream

INSTRUCTIONS
1. Preheat oven to 375.
2. Slice tomatoes and lay slices on paper towels. Sprinkle lightly with salt and cover with a paper towel. Let sit at least 20 minutes. This is to remove some of the water.
3. Chop the peppers, onions and shred all your cheese.
4. Saute' chopped peppers in olive oil until soft, then add chopped onion and minced garlic, and saute'.
5. In a medium bowl whisk together the 5 eggs and cream.
6. Add cheese, herbs, and pepper to egg mixture. Stir well to combine. Save some cheese for the topping.
7. Spray an oven pan or a pie dish with non-stick cooking spray or butter the pan/dish.
8. Pour half the egg mixture into the greased pan and arrange a single layer of tomatoes on top. Then pour the rest of the egg mixture over the tomatoes and arrange the remaining tomatoes over the top.
9. Sprinkle the top with cheese.
10. Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned. Allow to sit 5-7 minutes before serving.