Wallumbilla Crustless Quiche

From: Heartsong

On Oct 25, 2009

So easy and everyone loved it! I used about a cup and a half of Asiago cheese, a sauteed onion with 12 oz. of frozen spinach added to the onion after it carmelized, cooking the moisture out, and 1 clove of garlic, pressed. I added about 1/4 tsp salt and a little red pepper. Thanks for a keeper. I have left over fajitas that I am going to use next!

From: Lori Mama

On Aug 18, 2009

I will echo all of the other 5 star reviews. Delicious. My vegetables of choice were leeks, mushrooms, tomatoes, a small clove of garlic and some fresh basil. The cheeses were, Gouda and Asiago. Next time I will add some salt and pepper.

From: Ma Field

On Apr 17, 2008

This doesn't need another five star review, but that's just what it gets. We all loved this dish. Light on the tongue but very filling, and as said before here, you can use just any veggies or leftovers and it turns out great. I made this for Freezer Tag 2008. Mixed the whole shebang "dump recipe" style into a bag. Then thawed in the fridge for about 12-14 hours before baking as listed in the recipe. It did take the full hoursince all the ingredients were very cold. My mixture was leftover roast potatoes, sliced mushroom and some broken up pre-cooked sausage patties. Delicious easy and inexpensive. What mroe could you ask for??? This will be a staple use-it-up recipe in our house.

From: ~Leslie~

On Mar 1, 2007

Wow, this is a great quiche! I used tomatoe, bacon, avacado and onion in mine and it turned out wonderfully. I will say I was a little worried as I was making it up, it looked pretty milky, but no worries! It sets beautifully. For reference to future cooks: 180C is 350F. Thanks for a great recipe!