Preheat your oven to 350°F. While the oven heats, prepare all your ingredients: mince the garlic cloves, halve the grape tomatoes lengthwise, roughly tear the fresh basil into pieces, and tear the mozzarella into small, bite-sized pieces. Having everything ready before you start mixing ensures the quiche comes together smoothly without rushing. I like to keep the eggs out at room temperature for about 10 minutes before mixing—they incorporate more evenly into the custard base, creating a creamier texture.

In a bowl, combine the minced garlic, halved tomatoes, torn basil, and 4 ounces of the mozzarella. Gently toss everything together, being careful not to crush the tomatoes too much—you want them to stay intact so they create little pockets of moisture and flavor throughout the quiche. Transfer this mixture into your 9-inch pie pan or 8-inch baking dish, spreading it evenly across the bottom.

In the same bowl you used for the tomato mixture (no need to wash it), whisk together the room-temperature eggs, almond milk, sea salt, and freshly ground black pepper until well combined and smooth. Pour this custard mixture directly over the tomato and cheese layer in the baking dish, making sure it settles evenly throughout. I find that tilting and gently shaking the dish helps distribute the egg mixture into all the gaps.

Place the quiche in the preheated 350°F oven and bake for 30-35 minutes. The quiche is ready to move to the next step when it's mostly set but still has a slight jiggle in the very center when you gently shake the pan—this is crucial because it will continue cooking as it cools. The edges and most of the filling should be visibly cooked and set by this point.

Remove the quiche from the oven and carefully distribute the remaining 2 ounces of mozzarella cheese evenly over the top. Return it to the oven for another 15 minutes until the cheese is melted and golden and the center is completely set with no jiggle remaining. The quiche should have a nice, lightly browned top when it's done.

Remove the quiche from the oven and let it rest for 5-10 minutes before serving. This resting period allows the eggs to fully set and makes it easier to slice without the custard running. If there's excess liquid pooled on top (sometimes the tomatoes release moisture), carefully tilt the pan to drain it, or use a paper towel to blot it up. Garnish with fresh basil leaves if desired, then slice and serve warm or at room temperature.