Preheat the oven to 180°C. Line the bottom of a 20 cm quiche tin.
To make the crust: Add all ingredients to a bowl and until combined. The dough should be soft enough to be pinched between two fingers without breaking.Press into the tin to form a crust.
Bake the crust for 10 minutes and set aside.
To make the filling: Blend all the ingredients except the tomatoes until it’s as smooth as custard. Add more milk to help the blender if needed. Pour the mixture into the crust and arrange the tomatoes on top.
Bake the quiche for 40 minutes until the middle is no longer wobbly. Serve and enjoy!
The quiche can be kept in an airtight container in the fridge for 3 days.