Reviewed: Oct. 21, 2005

This recipe is a keeper. So easy, so yummy! I followed the recipe exactly. Very tasty. I made two different quiche recipes tonight and this one was everybody's favorite.

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PAIGENGA

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 11, 2005

SCRUMPTIOUS!!! A true HIT with the family. I did change the recipe a bit. I used my own biscuit recipe for the pie shell, baked it for 10 minutes before adding the fillings. I diced my tomatoes instead of slicing them, used fresh basil and sauteed the floured tomatoes/basil mixture with salt, pepper and powdered garlic, until golden. I also added 1 cup of chopped premium smoked bacon, which I cooked after removing the tomato mixture from the frying pan. I used two cups of shredded cheese (1 cup mozarella + 1 cup Gouda)one cup for the bottom and another for the top (combined). And the last change I made is that I used plain creamy yogurt instead of the milk. I had to bake mine for 35 minutes for it to be ready, it looked amazing. I CAN´T WAIT TO DO IT AGAIN!!! THANKS SOOOO MUCH!!!

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MOSHI LERTORA

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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Reviewed: Aug. 24, 2005

I have made this twice, and it was much loved by our family. (The second time, I was able to keep a small section tomato-free for my young daughter who finds those less than appetizing.) I used a refrigerated pie crust, and because of an abundance in the garden, we used mini roma tomatoes. I didn't peel them, and after dipping them in the flour mixture and sauteeing them the first time, I tried without, and they still tasted very good. Due to family likes and dislikes, I didn't use slices of onion, but I sauteed a large bunch of chopped chives (from the garden) with a small can of mushrooms. And for cheese, we used cheddar and mozzerella, then I used chopped fresh basil sprinkled on the tomatoes. I did make certain to salt and pepper generously, as per earlier reviews, and I was very pleased with the final results. This was a very flavorful quiche, and I will definitely make it again during our "fresh tomato season."

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AMKNIGHT

Cooking Level: Intermediate

Living In: Upland, Indiana, USA

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Reviewed: Aug. 13, 2005

This recipe was just okay. I thought it lacked taste. I added more tomatoes and put salt on them but it still was so dull. I have tried alot better quiche recipes. I will NOT make this again!

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MSACEBAKER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Niwot, Colorado, USA

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Reviewed: Aug. 7, 2005

It was delicioso! I made it for breakfast. I didn't use cheese because I didn't have any. I will next time. And I added mushrooms. thx.

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AZULEDIVE

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Aug. 3, 2005

This is probably the best recipe I have ever made from Allrecipes. If I could give it 10 stars I would. I had a friend coming over for lunch today and wanted to make something light and wanted to use my Jersey tomatoes. This was unbelievably delicious! I did use fresh basil from my garden and I used swiss cheese instead of Monterey Jack because that is what I had on hand. As another reviewer suggested...maybe cooking the tomatoes slightly in olive oil before adding to the quiche makes this superb...I don't know what the secret was. All I know is that this tastes like something you would eat for brunch at an upscale restaurant. Thank you for this wonderful recipe Karen. I can't wait to make another one with my fresh garden tomatoes and freeze it and eat in in the middle of winter!

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KIMBACUB

Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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Reviewed: Apr. 23, 2005

I think i used way more cheese than i was supposed to (i used eminthaler swiss and mozzerella) but it was very delicious! I also used fresh whole basil leaves instead of dried, which i think is a must. I made my own pie crust rather than use frozen, which probably doens't make a difference i'd just rather make than buy! Thanks for the recipe!

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 29, 2005

This is a wonderful vegetarian quiche. I made it for Easter brunch, and it got eaten quite fast with people fighting for seconds. I used a store-bought frozen crust, but no one noticed the difference because the quiche itself is so good.

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KRISTYLYN

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 15, 2004

This is a great recipe! It's pretty simple but does look and taste elaborate. You could try "spicing" it up a bit by adding some italian sausage or ham to it if you prefer it with meat.

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MDEMBRASKI

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Reviewed: Sep. 14, 2004

I absolutely loved this quiche. This isn't an overly "eggy" quiche, but the flavor was outstanding. I used fresh basil, rather than dried and I think that really added to the flavor. Bought two large tomatoes to use, but barely used one - the pan would have overflowed with two!

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LDHART

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Reviewed: Aug. 24, 2004

This is a very bland recipe. I love tomatoes and made this "just for me", but was disappointed. Make sure the tomatoes have enough salt on them.

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DPRAHL

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Reviewed: Aug. 18, 2004

Very good the whole family, even the non vegitarians enjoyed this.

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PWMOORES

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Reviewed: Jul. 29, 2004

Amazing! I only made a couple changes to the recipe. I used 2 cups of cheese (amount came in package) and after the quiche was in the oven for 10 minutes I sprinkled nutmeg on the top. The flavor was great and I enjoyed everything about this recipe. My only suggestion is to add some more olive oil prior to sauteeing the tomatoes because they tended to stick to the pan. Great recipe and highly recommended.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 18, 2004

I enjoyed this recipe, but made a couple of changes. First, I browned the onion, so they were carmelized rather than just soft as the recipe stated. I also had some extra swiss chard and beet greens around, so I sauteed them with the onion and added them both to the quiche. Finally, I only had mozzerella on hand for cheese and used that instead of the cheese suggested in the recipe. I will make this again, but probably would not saute the tomatoes first in the flour mixture because they just had a pastey texture to them after being fried.

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Laura

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Reviewed: Jul. 15, 2004

GREAT! What a great quiche! I added another 1T of oil to saute the floured tomatoes after removing the onions - there was nothing left in the pan and they started to stick. I used oat flour (I'm wheat intolerant) and you simply can't detect it. I doubled the flour-basil mix and dredged each tomato slice, fully coating it. After trying to turn them over, they fell a part, which was okay - made it easier to get into the quiche. (Next time I'll use diced tomatoes and shake the flour-basil mix with the tomatoes in a bag.) I used heavy cream for the milk portion, added 1cup diced cooked chicken to the onions, and doubled the amount of cheese (what can I say - we LOVE cheese!). I wrapped the crust edge with foil to prevent harsh browning, and sprinkled the top of the quiche with nutmeg before baking. I cooked the whole thing at 350 and let it bake for 40 minutes because I had to tend to some other things. This was simply fantastic! I also made some in a custard cup (sprayed with PAM) so it was crust-less for me! It slippped right out of the cup and looked very nice! Served with a side salad! EXCELLENT!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 13, 2004

My famly and I loved this, easy and quick to prepare, too. For the basil, I used 1 tablespoon of fresh and 1 tablespoon of dried, the fresh was a nice touch in the dish. Delicious!

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PKLIMAS

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Reviewed: Jul. 13, 2004

Absolutely delicious! My boyfriend is not a quiche fan, but he really enjoyed this. I used canned tomatoes which I diced, and I added some oregano as well as basil. It was great!

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Jul. 13, 2004

This is a great recipe you can make your own. I took others ideas and added fresh spinach, mushrooms, diced grape tomatoes and diced onion. I also added nutmeg as one reviewer suggested and it was divine. I also like that this recipe wasn't too eggy.

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LJHALL

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Reviewed: Jul. 12, 2004

I love this recipe. I did make a change, though. I used Roma tomatoes instead of regular tomatoes. The quiche was a little runny and I blame that on the roma's. I will try again with regular tomatoes and I am sure it will be great. I love the flavors of this quiche. It's a great meatless meal that is very satisfying.

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LOLMANSON

Cooking Level: Expert

Home Town: New Ulm, Minnesota, USA

Living In: Kasota, Minnesota, USA

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Reviewed: Jul. 10, 2004

I don't like quiche but I really loved this! It doesn't have that "eggy" taste that I usually object to in other recipes.

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AMYTA

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