Tomato & Fresh Herb Crustless Quiche
At Easter brunch my Mother-In-Law served up this tomato herb strata that was totally to die for and honestly I have been thinking about it since. So when it came time to pick what sort of egg dish I would make for the shower brunch I knew this one was a top contender. That said, I didn't want there to be bread involved. We were already serving bagels and a couple girls are gluten free so I wanted the dish to be a bit lighter from a carb perspective.
Just so happens that on Easter she also served a bacon and avocado crustless quiche which I didn't try but she was able to give me both reciepes and so one my own I used the perportions of the crustless quiche but the ingredients of the tomato herb grueyere strata to make my own! And it got glowing reviews.
As a heads up, I actaully prepped it all in advance, mixing everything together the night before (except the tomatoes those were added just before baking) and then baked the quiches off the day of. See recipe below!
What I Used (serves 12 in a typical pie dish):
- 1 dozen eggs
- 1/2 cup half and half or milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/4 cups shredded gruyere or swiss
- 1 1/2 cups tomato, chopped
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 1 tbsp fresh thyme, chopped
- In a large bowl whisk the eggs until fully beaten.
- Add in all of the other ingredients and mix thoroughly. If you are prepping ahead of time just wait to add the tomatoes until just before baking.
- Lightly coat the pie or baking dish with oil, butter, or spray then add the mixture in.
- Bake at 425 for about 40-45 minutes or until a knife comes out clean. Once out of the oven let it rest for 5-10 minutes covered before slicing & serving.