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Corn, Cheddar and Tomato Quiche
Corn, Cheddar and Tomato Quiche Average Rating:
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1 - 3 of 3 Reviews
Reviewed by: Molly100 Date Posted: 7/1/2009 11:06:52 AM Rating: full spoonfull spoonfull spoonfull spoonfull spoon
Comments:
OK, I cheated; I made a crust (Crisco's recipe from the label.) I also used regular milk instead of soy milk. Loved it! Freezes well for lunches too.
 
Reviewed by: Yukching Date Posted: 3/3/2009 7:48:08 AM Rating: full spoonfull spoonempty spoonempty spoonempty spoon
Comments:
I did it for dinner, the taste was good but it took longer in the oven, about an hour to get the center settled. Also there was a lot of "water", I guess it was from the tomatoes so next time I´ll do it; I´ll put less milk so it will not be so watery...
 
Reviewed by: michelle1632 Date Posted: 12/22/2008 12:14:24 AM Rating: full spoonfull spoonempty spoonempty spoonempty spoon
Comments:
Of course I knew this recipe is essentially eggs, corn, cheese and tomatoes, but I was expecting something more than a corn and tomato OMELET. I would never make this again, but if I did I would definitely add some chunks of ham and serve it for breakfast. But then again, it would just be easier to make an omelet.
 

1 - 3 of 3 Reviews
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