21 Reviews of Wallumbilla Crustless Quiche

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!

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: mersaydees

On Jul 1, 2008

Wallumbilla Quiche, where have you been all my life?! This quiche is a work horse for delicious and frugal creativity! I made mine with red onion, mushrooms, ham, artichoke tapenade, and Muenster and Asiago cheeses (3 to 1 ratio); these were all ingredients I already had on hand. My DH snuck a 2nd slice! Mummamills, thank you so much for posting; also for its great introduction, I love the "muck around" and "withering veggies"! This is a classic. Made for Aussie New Zealand Recipe Swap.

From: rauvanah

On Jun 5, 2009

This was a lovely meal for a work night. The prep took a bit of time, but I baked it in a 350F oven in greased muffin tins and it was done in less than 1/2 hour. I didn't have self-rising flour so I used AP, and substituted 2% lactose free milk but the end result was wonderful! I added chopped tomatoes, garlic, onions and grated sharp cheddar and I served it with some mixed greens and a baguette. My hubby and daughter RAVED about it. We all have leftovers in our lunches today. Thanks for a great recipe! I'm adding this to our regular rotation.

From: JoyfulCook

On Mar 6, 2007

This is a delicious recipe. easy to make with your own choice of filling. I will be making this one again. Thanks for posting

From: Chef #201775

On Sep 21, 2008

Absolutely wonderful and versatile recipe. I do add salt, pepper and curry powder to the mix. My favorite cheese in this is muenster. Definite keeper!

From: katia

On Aug 2, 2007

I loved it!Great quiche, tasty and easy to make, too! I used less cheese, cheddar, and added as a filling spring onions, peas, zucchini, tomato and a slice of smoked turkey! I baked it in a quiche plate and after 50 minutes I served it with a glass of cold beer at my friends. We all loved it! Thanks for sharing!

From: Gerry

On Jul 17, 2009

Love when a quick to make recipe looks and tastes like you spent hours in the making as this one does! Made using ham, mushrooms along with a little green onion and bits of red and green pepper. Found as Leslie did - this sets up beautifully. Thank you for a Quiche recipe that is so easily made and tastes so good.

From: Jewelies

On Sep 9, 2007

Great recipe for our Saturday lunch. I used grated zucchinis, red onion, tomatoes and ham. Everyone enjoyed it and a keeper for us. Thanks for sharing.

From: Crafty Lady 13

On Oct 8, 2007

Very good and easy quiche recipe. I followed the recipe exactly and used sharp cheddar cheese, spinach, grape tomatoes and ham in the filling. I am going to look forward to experimenting with different fillings. Thanks for a delicious, versatile recipe, mummamills.