31 Reviews of Crustless tomato Quiche

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.

From: Boca Pat

On Nov 1, 2004

We loved this. It makes a beautiful presentation too. I've made this twice already. The first time I used a combination of cheeses because it was a spur of the moment meal, so I used alittle monterey jack, some swiss and some feta. It was so good. The next time I made this I used gruyere cheese and added some hot sausage that I crumbled and sauteed. We enjoyed it both ways and I will be making this often.....it's so easy to prepare and tastes just wonderful. Thanks Derf

From: kelly in TO

On Apr 2, 2007

I made mini muffin quiches to freeze for a quick and easy breakfast or a mid-day snack at work and I also added some spinach! This is a wonder crustless quiche that is so nice to have on hand. Thanks for a great recipe.

From: Chef #398453

On Dec 2, 2006

Made the house smell wonderful. Really enjoyed this, and it's so healthy too!

From: Southern Lady

On Jul 24, 2005

So light & fluffy and looks great on the table! And who needs a crust? Only had cheddar on hand and will try tarragon next time in lieu of basil. What a great dish to serve at breakfast, brunch, lunch or a light dinner. Without the crust you don't have to feel guilty about the mini muffins. Thanks for sharing Derf!

From: Kasha

On Aug 18, 2004

Easy, fast, and made with things we have at home. I added some chives and herbes de provence as well as the basil, but found it could still use a bit more to spice it up. I liked the way the cheese made a sort of bottom crust. Very pretty recipe.

From: Diplo-mom

On Feb 27, 2008

This is so incredibly easy and good. GREAT for a quick, "school night" dinner and everyone, including my picky DS, loves it1

From: msmia

On Jul 30, 2007

Very good recipe - should probably give 5 stars since I changed to fat free evap. milk & egg whites (equiv. of 4 eggs). Enjoyed very much & is so versatile. Will definitely add to my "tried & true" cookbook. Next time I think I'll sprinkle a bit of chipotle, too. Thanks for a keeper!

From: bobo3039

On Sep 8, 2008

I really don't like crusts so this quiche was perfect. I used a variety of tomatoes from my garden and half and half rather than the evaporated milk. Great tasting quiche.