CRUSTLESS SUNDRIED TOMATO AND BASIL QUICHE
Steps:
- 1.Preheat oven to 350 degrees fahrenheit. 2.Grease a 9" glass pie pan. 3.Cut out a 9" circle from parchment paper and grease it and place it onto the bottom of the pie pan. 4.Beat eggs and cream together with basil and garlic in a food processor. Add sun dried tomatoes and oregano and pulse several times. 5.Pour the mixture into the prepared pan and sprinkle the Parmesan cheese over the egg mixture. 6.Place mozarella pieces in a circle 3" from the edge of the pie plate. 7.Bake for 25 minutes, or until golden and firm to the touch. 8.Let cool 10 minutes in the refrigerator before serving. Can be prepared 1 day ahead and reheated.
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Gyabea Vicentia
[email protected]This quiche was very easy to make and it turned out great! The crustless version was a nice change from the traditional quiche. I will definitely be making this again.
Charbel Jarjoura
[email protected]I made this quiche for breakfast and it was a hit! The crustless version was very easy to make and the quiche was very flavorful. I will definitely be making this again.
Montana Ratciffe
[email protected]This quiche was delicious! The crustless version was very easy to make and the quiche was very flavorful. I will definitely be making this again.
zubair qurashi
[email protected]I'm not a fan of quiche, but I thought this recipe was pretty good. The crustless version was very easy to make and the quiche was very flavorful. I would definitely make it again.
Mujeeb Khan
[email protected]This quiche was very easy to make and it turned out great! The crustless version was a nice change from the traditional quiche. I will definitely be making this again.
Patty Gonzalez
[email protected]I followed the recipe exactly and the quiche turned out perfectly. It was light and fluffy, with a delicious flavor. I will definitely be making this again.
Carlos Silvin
[email protected]This quiche was a bit bland for my taste. I think it could have used more seasoning.
Daujaun Richards
[email protected]I was pleasantly surprised by how much I enjoyed this quiche. The crustless version was very easy to make and the quiche was very flavorful. I will definitely be making this again.
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[email protected]This quiche was delicious! The crustless version was a nice change from the traditional quiche. I will definitely be making this again.
Daood Gujjar
[email protected]I've made this quiche several times and it's always a favorite. It's so easy to make and the flavors are amazing. I highly recommend it!
Syedhamzashah Hamza
[email protected]I made this quiche for a potluck and it was a huge hit! Everyone loved it. I will definitely be making it again.
Raja Anas
[email protected]This was my first time making quiche and it was a success! The crustless version was very easy to make and the quiche was delicious. I will definitely be making this again.
Saniya Halwai
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I've made it for brunch, lunch, and dinner, and it's always a hit.
rochdi rochdi
[email protected]This quiche was easy to make and turned out great! I used a gluten-free flour blend and it worked perfectly. The quiche was light and fluffy, and the flavors were delicious.
haris baloch
[email protected]I'm not a huge fan of quiche, but this one was really good! The crustless version was a nice change, and the sundried tomatoes and basil gave it a lot of flavor.
Hamid Mughal
[email protected]This quiche was a hit at my brunch party! The flavors of the sundried tomatoes and basil were perfectly balanced, and the texture was light and fluffy. I will definitely be making this again.