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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 6 servings The following items or measurements are not included below: 2% evaporated milk |
||
| Calories 132 | ||
| Calories from Fat 82 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 205mg | 8% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.4g | ||
| Protein 9.9g | 19% | |
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Crustless tomato Quiche
By: Derf
Jan 28, 2002
Wonderfull Quiche, no need for crust. from Readers Digest
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
1
In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.2
Layer onion, then tomato slices over cheese.3
Sprinkle basil over tomatoes.4
Beat together eggs with milk, salt and pepper.5
Slowly pour egg mixture over tomatoes.6
Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Canadian > British Columbian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #972011
On Jun 2, 2009
Fixed this along with two other quiches for our community group, this one disappeared in a blink. Fantastic!!! I used swiss cheese because that is what I had on hand. Turned out perfect.
From: Vlada
On Feb 24, 2009
I did not have evaporated milk, and indeed have never used it before. So I used normal milk with a bit of melted butter; I also put some cheese on top to get it a bit crusty, and some fried sausage to make it more substantial for my man. The taste was very good, although there was a bit of liquid on the bottom -perhaps the substitution of evaporated milk with normal one was to blame? Will definitely make it again.
From: Bergy
On May 23, 2004
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
From: **Pebbles**
On May 25, 2004
This was EXCELLENT! I haven't made quiche in years because I never liked the crust. And so easy and economical. I don't care for gruyere, so I used a combo of monterrey jack and cheddar. I also used a mix of spices...basil, rosemary, oregano, thyme and marjoram. I am going to make this ALOT!!!!
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