CRUSTLESS TOMATO QUICHE
When I first made this recipe, we were on the boat and I kind of just dumped everything into the pan, plunked the cheese on top and cooked it in my Omnia stove top oven. It was delicious but not terribly pretty. Notice how I tried to dress it up with a little basil?
It did the trick as far as a healthy, easy and tasty boat dish but we are expecting more visitors soon at our little home by the sea where I have a real oven and I wanted to add ‘pretty’ to the ‘healthy’, ‘easy’ and ‘tasty’. All it meant was a little fine tuning of the method with basically the same ingredients.
I also don’t really like a lot of prep in the morning….coffee, yes….but I love the make-ahead method so I can pretend that someone else made it.. Never thought of myself as a galley princess but I do love starting my day slowly.
So I did some testing with this recipe and it can be made in advance and frozen, then popped in the oven to reheat for a few minutes. I’ll get to that in the recipe card below.
And for you Omnia users, it can still be made quite easily on your stove top.
Be back soon. I’m off to cook another bit of yumminess for our guests.
Inspiration thanks to food.com
Crustless Tomato Quiche
- 1 Cup Shredded cheese Aged cheddar, gruyere, swiss are all good choices
- 1/2 Cup Chopped onion
- 2 Tomatoes Thickly sliced
- 1 Tbsp Chopped fresh basil
- 4 Eggs
- 1 Cup Evaporated milk For a richer finish try using cream
- 1/2 Tsp Salt
- 1 Pinch Cayenne pepper
- 1/2 Tsp Ground pepper
- Lightly grease an 8” pie plate or Omnia stove-top baking pan if using
- Sprinkle cheese over bottom of pie plate
- Sprinkle onion over cheese
- Arrange tomato slices over onion
- Whisk eggs, milk or cream and seasonings and pour over tomatoes
- For conventional oven, bake at 350 ° F (177 ° C) for 30 minutes or until set
- For Omnia oven, bake covered in pre-heated base plate on high for 5 minutes then continue cooking on medium low for another 25 minutes or until set (knife in centre comes out clean)
Galley Kat Notes:
- Prepare the day ahead, refrigerate, then cook the next morning
- Prepare then freeze uncooked. Thaw over night in the refrigerator then cook the next day as per directions
- Prepare, cook, then freeze. Thaw overnight then heat in the oven until warmed through. For this method I cooled the quiche, slipped it out of the pan then sealed in a freezer bag. This way I could free up my pie plate for more cooking or prepare in disposable pie plates if you wish.
- This final method I haven’t tried but one of my Galley Peeps said that she cooks it, freezes serving sized pieces, thaws, then heats in the microwave as needed.