Tomato, Olive, and Rosemary Crustless Quiche

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This makes a very rich quiche. It's rich, but very soft and custard-like. If you like firm dense quiches, this isn't a good choice.

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I found this recipe easy to prepare. I served it for a baby shower and it was received very well. The texture was smooth and creamy and the ingredients gave the quiche a rustic flavor. It was wonderful. I plan to prepare it again. I prepared a homemade pie crust rather than serving it crustless.

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This was an amazing find. And quite simple as well. I did change a few things (because of the ingredients in my kitchenwhich worked out well. First, I only had 1+ cups of tomatoes.I couldn't imagine more would work, because they fit in the dish perfectly. Second, I used my favorite cheese: gruyere only, yum. Finally, as if the calories matter at this point, I used fat free half and half. Maybe full fat cream would be richer, but this was very creamy and smooth. I served this for dinner with country ham and a salad. I only needed to cook this at 450 degrees for 20 - 25 minutes in my convection oven.

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I made this last night. Tasted great, but it was runny. I can't figure what I did wrong, or where I should have cut the liquids. BUT, it tasted great.

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My brother and I made this for my mom for Mother's Day. We didn't change a thing and it was awesome! Everyone really enjoyed it.

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This looks so good to me. The second I read cherry tomatoes, I was sold. Might omit the olives though, too salty for me but that is a personal preference.
I think a quiche or frittata is a great thing to make for mother's day because it feeds many and you can eat it at any time.
We at how2heroes have a quiche recipe in our mother's day category as well:
http://how2heroes.com/videos/entrees/quiche-casserole

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I have cooked this dish many times and it always turn out fantastic, i hope you try my twist.......http://urbannewsninja.blogspot.com