Comments on: Crustless Quiche with Sun-Dried Tomatoes

By: heather

heather — Mon, 10 Oct 2011 17:17:34 +0000

Holy cow, that’s a lot of fat! As someone who goes from work to school with little time to eat anything healthy in between, I usually end up eating something not so healthy, so I try to make my real meals (breakfast and lunch) as healthy as possible. I’ve been making crustless quiche for years, but it has never occured to me to use sundried tomatoes. I’m making a broccoli quiche later today, and I’ll think I’ll throw a few tomatoes in before I commit to a pie loaded with them. Thanks!

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Bacon Quiche Recipe- Recipes for Everyone — Mon, 18 Jan 2010 08:44:04 +0000

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By: Jen

Jen — Sat, 13 Jun 2009 15:45:22 +0000

deinse — sundried tomatoes are one of my absolute favorite ingredients. Actually, I have never made quiche with fresh tomatoes… I guess I have always thought they were too watery. Does Chris do anything special to them before adding them to the quiche?

Erin — I am glad you tried the crust! It’s so delicious (imo)! I have never thought to add tofu to a quiche — do you use silken?

By: Erin

Erin — Mon, 18 May 2009 20:55:10 +0000

This sounds wonderful! The fat doesn’t scare me in the slightest, (proven recently, by making your bacon fat crust!). I get a fluffy quiche in many different ways, one of which is by adding tofu. Go figure. I’ll have to give this a whirl!