One of my all-time favorite coffee shop breakfasts is a mini tomato rosemary quiche made by a local bakery. Someday I hope to master my own slightly healthier version. We are still working through our tomatoes, so I decided to give this master crustless quiche recipe a try.
Of course I went and added crust to the crustless quiche recipe. Isn’t a crustless quiche a frittata? I like both of those dinner options, but we had an extra cream cheese pastry dough made with whole wheat pastry flour waiting in the freezer.
For fillings, I used a cup of aged white cheddar, 2 teaspoons of chopped fresh rosemary, and 4 small tomatoes, sliced and left sitting on paper towels to absorb excess liquid while I prepared the other ingredients.
This dinner was a hit with the whole family. Now that we are starting to get eggs, it’s time for y’all to tell us your favorite egg recipes!