Homegrown Zucchini and Cherry Tomato Quiche

Not the most original recipe, but I am delighted with these individual Courgette aka Zucchini and Cherry Tomato Quiches as they made my first lot of homegrown tomatoes in years. 

We did enjoy some of the cherry tomatoes au naturale and popped them into our mouths - bursting with full flavour and so sweet and juicy.

Some of you will know that I harvested my first courgette last week; and two more stripey green specimens this weekend.  Expect a number of courgette recipes the next two months, but I kick off with these little Quiches that would also be perfect for a picnic basket.

I am sharing some of these individual Zucchini and Cherry Tomato Quiches with Dom over at Belleau Kitchen for Simply Eggcellent #6: Anything Goes  Challenge ;and Alphabakes.  The chosen alphabet letter this month is Z.  I have to admit, I was initially struggling with the Z, then was reminded by another fellow blogger of courgette also being known as Zucchini.  Alphabakes is alternatively co-hosted by either Caroline at Caroline Makes or Ros of More Than Occasional Baker.   
Courgette and Cherry Tomato Quiche
Makes 6 individual quiches or 1 large quiche
Ingredients
Blind baked shortcrust pastry lining 6 small fluted tins
For the filling
2 courgettes, sliced thinly
6 - 10 cherry tomatoes sliced in half
Small handful of shredded basil (or other herb of choice)
250ml - 300ml double cream
3 eggs
80g cheddar cheese, grated
Salt and pepper to taste
Method 
In a bowl, pour the double cream, then whisk in the eggs and season to taste. 
Stir in the shredded or minced herb. 
Pour over the blind baked pastry that has been layered with the sliced courgettes and evenly distribute the chopped tomatoes on top, cut side up. 
Then evenly scatter over the grated cheese.
Bake gas mark 4/180oc for 30 - 35 minutes or until golden. 
Allow to cool, before serving.