Community Pick
Crustless tomato Quiche
photo by A Marsteller
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 cup grated gruyere cheese
- 1 small onion, thinly sliced
- 2 plum tomatoes, thickly sliced
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 4 eggs
- 1 cup 2% evaporated milk
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
directions
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
Reviews
-
This was heaven! Who needs a crust when you can make quiche like this? It was so quick and easy and made my kitchen smell wonderful as it was baking. I woke up wanting something a little fancier than an omelette, and did a quick search. I had to make a few changes based on what I had on hand. I can't find gruyere where I live so I used generic mixed cheese and it was still amazing. I added some small cubes of ham and also some thin red pepper slices and minced garlic that I needed to use up. It was perfect! Also used cherry tomatoes because I didn't have the plum-sized ones. They baked up very nicely. So flavorful! And did I mention it was quick and easy? So happy with this recipe! Thanks for posting.
-
This is a perfect Quiche recipe - the texture is moist - not like some of the bought rubbery ones. I added a layer of artificial crab and everyone enjoyed the recipe - even asked for the recipe to take home. I made up the quiche in the am but held off pouring in the egg mixture until just before popping it in the oven - took 45 minutes, golden edges wonderful flavor. Unfortuneately I put the basil under the tomatoes and it would have looked so nice over them (my error) Thanks Derf for a WINNER 26 Aug 09 Made again and this time I cut back a few ingredients - I used 3 eggs, 1/2 cup evaporated 2% milk, 1 1/2 oz of light gouda & 2 tbsp parmesan sprinkled on top for the last 15 minuts of baking - It was still wonderful Thanks again Derf for a lovely Summer dinner
see 31 more reviews
Tweaks
-
I used plain soy milk instead of cow's milk, red onion, dried basil and ground black pepper instead of cayenne. Next time I would prefer the onions finely chopped rather than sliced. This was delicious, and the aroma while it was baking was incredible. Will definitely make again. Thanks for posting - this is a keeper!
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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