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    You are in: Home / Recipes / Tomato Quiche Recipe
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    Tomato Quiche

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 30, 2012

      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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    • on May 28, 2011

      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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    Nutritional Facts for Tomato Quiche

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 383.1
     
    Calories from Fat 235
    61%
    Total Fat 26.2 g
    40%
    Saturated Fat 11.5 g
    57%
    Cholesterol 166.9 mg
    55%
    Sodium 650.1 mg
    27%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.9 g
    23%
    Protein 13.5 g
    27%

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