Crustless tomato Quiche

From: Bergy

On Aug 26, 2009

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

From: **Mandy**

On Jul 30, 2009

Yummo, this has great flavour and is so simple to do too. I also added some shredded ham I had to use up and instead of gruyere just vintage tasty cheese, made for a lovely lunch, thanks for posting!

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!!!!

From: Miss Annie

On Jul 29, 2004

I can give this quiche the 5*'s for sure! It is amazing in texture and taste. Moist and not rubbery. I did use a little more cheese than called for because I used a 9" pie plate. The fresh garden tomatoes and basil were wonderfully fantastic. The flavor is excellent, and the eye appeal (as you can see from the picture) is lovely. Definately a winner in my book. Thanks, Derf for sharing this recipe.