2 Reviews

Tasty and flavorful quiche! The sauteed tomatoes add a nice full-bodied flavor. My quiche didn't hold together very well; I think I will cook the tomatoes even longer next time to make sure more of the liquid is out. Also I'll add some crushed red pepper (love the stuff) to give it a little kick. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012

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loof March 30, 2012

WOW WOW WOW. my family wants me to make this every day!! I suggested quadupling the recipe in a big pan without the crust & they yelled at me that I can't leave out the crust. Lol. I cheated... I drained 2 28oz cans of peeled tomatoes, saved the juice for bloodys & threw out the seeds. It worked very well. I shredded 8oz gruyere which was too much. I had a bit too much filling for my pie shell (I recommend a deep dish!) So I put cheese in a large ramekin, added tomato custard & baked alongside the quiche. It worked wonderfully & I had it to bring to work for breakfast! This was sooooo delicious! I think shallots would be even nicer instead of onion. Thank you! Made for VIP of the 5/11 veggie swap. :)

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Elmotoo May 28, 2011
Tomato Quiche