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    You are in: Home / Recipes / Crustless Zucchini and Tomato Quiche Recipe
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    Crustless Zucchini and Tomato Quiche

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 12, 2007

      After reading the other reviews, I changed the recipe abit. I figured most of the excess liquid was coming from the tomatoes. So, I took 1/4 tsp. of the total salt and sprinkled it over the tomato slices and then placed the slices between two paper towels. While the slices were resting(approx.20 min.) I prepared the rest of the recipe. I added an additional egg for a total of 4 eggs and I also whisked in 2 T. of flour to the egg mixture. In addition to the oregano, I added, 1 T. chopped, fresh Basil. Draining the tomatoes and adding the extra egg and flour, made for a firmer but still light texture. My family, including my non-vegetable eating husband loved it. There were no leftovers.

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    • on September 15, 2008

      I halved this recipe and used only cheddar (didn't have MJ on hand). With other reviewers, it came out watery, in retrospect I should have followed the lead of grumpychef and salted the tomatoes. At any rate, I found the taste too mild for me, and the texture very strange. My first attempt at a quiche, not sure what I did wrong.

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    • on December 29, 2005

      Very good but I also found the veggies to be a bit weepy. I also added a yellow bell pepper. It turned out fluffy and custardy and very delicious.

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    • on April 30, 2005

      This is very good recipe. I steamed the veggies instead of sautéing them to cut back on the butter calories. I probably steamed them for maybe 4-5 minutes. They still had some crunch. The finished result was a golden quiche that was very eye appealing. The flavor was mild, but it was wonderful. Thanks for sharing your recipe.

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    • on February 26, 2005

      This is really tasty. It was a bit watery, but that didn't bother me. I added some granulated garlic since I don't eat onions. I will be making this again.

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    • on April 30, 2004

      This was quite good. The only thing I had a slight problem with was the veggies giving off a lot of water. Next time I will be careful to saute the zucchini and onions for a long time, to get rid of as much moisture as possible. The quiche had a beautiful, golden colour when it came out of the oven.

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    Nutritional Facts for Crustless Zucchini and Tomato Quiche

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 145.3
     
    Calories from Fat 98
    67%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.6 g
    23%
    Cholesterol 97.2 mg
    32%
    Sodium 272.9 mg
    11%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.7 g
    7%
    Protein 7.5 g
    15%

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