Reviewed: Mar. 5, 2008

I love this recipe. I usually throw in some ham too!

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Borkweb

Cooking Level: Intermediate

Living In: Plymouth, New Hampshire, USA

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Reviewed: Mar. 3, 2008

This was a very good quiche which I made with a crust that I also reviewed. I think taht next time I will add another tomato to the recipe, and I would also add some fried mushrooms since my kids like them. I also used soy milk since I have kids with allergies. I made two quiches, one with and one without cheese due to a dairy allergy. The chessy one was better. i skimped on the cheese but next time I wouldn't skimp as much. The cheesier the better.

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Lynnie

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

Great recipe; the only change I made was that I didn't cook the tomatoes, I sliced them and layered the circles on top of all of the other ingredients before pouring on the egg mixture. I made it for Thanksgiving and two of my christmases this year and everyone loved it!

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snowkri

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Reviewed: Jan. 11, 2008

Everyone loved it when I made it but I think that using an electric mixer makes it better

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Debbie

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Reviewed: Dec. 20, 2007

I love this recipe! I have made it for church potlucks and never bring any home. :) Although, I do have to say I never peeled or chopped the tomatoes. I bought a small can (10 oz) of diced tomatoes. Sometimes I get the ones with the flavoring already on them. Also, I have added sausage to the recipe. That adds a nice flavor.

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zhaan612

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Reviewed: Nov. 21, 2007

YUM YUM YUM!!! I tried this the other night for my family and we thought it was delicious! I added alittle nutmeg as others have suggested and it added a little uniqueness to it. Next time I plan on trying it the way others have suggested it to see which way is better...but honestly this came out perfectly! Thank you!!! :)

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Melaney*Lynne

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

DELICIOUS!! My husband was less than excited about this meal when I told him what I was making but ended up going back for seconds, and even thirds!!!I also used the Italian bread crumbs on the tomatoes and added broccoli as well... sauteed with the onions and only 1tsp of basil instead of two. This was SO easy to prepare. Very excited to make again, it will be a regular dish in our rotation for sure!!!!

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Colleen G

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

Our second recipe for "Meatless Mondays" and to my surprise the hubby liked it as did I, the daughter wasn't to crazy for it though. I carmelized the onions and also used seasoned bread crumbs on the tomatoes instead of flour as suggested by other reviewers, I don't know if I would coat the tomatoes with anything next time. I did have to bake it a little longer than suggested. Served it with a salad, dinners done! This ones a keeper.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Sep. 10, 2007

Fantastic!! Family loved this one....I followed other reviewers and sauteed the onion and a large clove of minced garlic in evoo, then added 5 small diced tomatoes(took out the juice and seeds), and added some Italian bread crumbs instead of the flour. I added 1c. fat free half and half to the 3 eggs, salt/pepper, some grated pecorino romano cheese, fresh chopped basil, and an Italian 3 cheese blend, added the tomato mixture and just poured the whole thing in the pie shell. It was so yummy. Will make again and maybe add some zucchini.

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

This was a wonderful recipe on its own, but I did make some modifications. First because of our abundant tomato harvest this summer, I used 5 small tomatoes instead of 2 as called for in the recipe. I also took the advice of previous reviewers and coated the tomatoes with bread crumbs instead of flour. To vary the veggies up, I added about 1 cup of chopped kale, 1/2 cup of chopped mushrooms and 1/2 cup of chopped celery, and sauteed them together with the onions in olive oil (I also added about 1 tbsp of garlic for flavor). My kitchen smelled fantastic! I used Kraft Five Cheeses blend (provolone, mozzarella, asiago, parmesan and romano) instead of Colby Jack. This was simply delicious and a real treat for our supper tonight. Thanks for sharing this recipe!

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LYNDALKHAW

Cooking Level: Expert

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Champaign, Illinois, USA

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Reviewed: Aug. 30, 2007

This was awesome! My Mom and fiance loved it too. I diced the tomatoes and tossed them with breadcrumbs. It was so flavor full. I had to cook it a little longer than the directions said though.

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Lucy

Cooking Level: Beginning

Home Town: High Wycombe, Buckinghamshire, England, U.K.

Living In: Estero, Florida, USA

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Reviewed: Aug. 30, 2007

Didn't have basil so I used oregano. Also added a little mozzarella and Trader Joe's chicken sausage. Very nice!

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 21, 2007

This was fantastic!!! I changed it slightly based on other people's suggestions. I only used 1 tomato (seeded but not peeled) and about 4-5 sundried tomato halves in oil. I chopped those up and tossed with the flour and basil. I only used ONE teaspoon of basil. I think that made a difference. I used the No Roll Pie Crust II (which I DID bake beforehand). I only had 2 eggs, so I added a bit more milk (3%) to compensate. The recipe turned out great!!! Next time I may double it (maybe not all the cheese) and go crustless. I HIGHLY recommend this recipe with my changes.

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Simone

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Aug. 11, 2007

I loved this quiche. I made a few changes I sprinkled tomatos with Ital. Bread crumbs instead of flour and added freshly grated parmesean in place of the Colby. I had no onions on hand but it still came out wonderful. I used the butter pie crust on this site and it made a delicious dinner.

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EC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 8, 2007

Delicious! I used some sliced green onions and did not need to saute them. My tomatoes were so ripe that I could not keep them in nice slices - they broke apart, but still so good. I made it crustless. I mixed the onions, cheese (Port du Salut and monterey jack), eggs, and fresh basil all together, then I layered the egg mixture alternatively with my tomato pieces. Had to use cream instead of milk. Very good!

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 7, 2007

This is a great recipe. Can substitute any type of chesse you like. Better with fresh basil and cream.

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girlsrope2

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Reviewed: Aug. 6, 2007

This quiche was okay, but a little strange with the flour on the tomatoes. I probably would leave that off next time if I would make this again.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jul. 23, 2007

Not very good. It was pretty, and edible, but mostly just tasted like basil and it was really runny (even though I de-seeded the tomatoes). Won't make this again.

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Brooke

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Reviewed: Jul. 5, 2007

Very good!! I made just a few changes to decrease fat/calories. I used egg substitute, fat free milk, and reduced fat cheddar cheese. I also added fresh basil and did not take off the skin from the tomatoes to save time. Everyting turned out great and even my 6 year old was saying how much he liked this meal. This will become a favorite of mine! Thanks for sharing!

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mjberry

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

The quiche turned out lovely. It looks beautiful, and smells and tastes delcious. If your not a big basil fan you may not like this dish... but myself and my family loved it. Very simple, for such an elegant dish.

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