3/4 cup loosely packed fresh basil leaves, coarsely chopped
1 1/2 cups shredded Mozzarella cheese, divided use
1 (9 inch) frozen deep-dish pie crust
Preheat oven to 400 degrees.In a small skillet over medium heat, melt butter and sauté shallots until tender, about 3 minutes; add garlic and cook 1 minute longer. Set aside to cool slightly.Remove seeds and membrane from tomatoes, coarsely chop, and set on a paper towel-lined plate to drain.Meanwhile, in a medium-sized mixing bowl combine eggs, flour, baking powder, cottage cheese, Parmesan cheese, fresh basil, and the cooled shallots and garlic. Beat using an electric mixer at medium speed for 1 minute.Sprinkle 1 cup of the Mozzarella cheese evenly over the bottom of the pie crust. Sprinkle chopped tomato evenly over the cheese.Pour the egg mixture slowly over the tomatoes, and then top with remaining ½ cup of shredded Mozzarella cheese.Bake for 10 minutes at 400 degrees, and then reduce oven temperature to 350 degrees and bake 20 to 25 minutes longer, or until set.Allow quiche to rest for 5 minutes prior to cutting into wedges for serving.