A few weeks ago I read about adobo quiche as one of the dishes in a food taste marketing in Manila. I couldn't recall the website and therefore wasn't able to link it to this post. I love adobo and couldn't wait to try it. I made a crustless quiche with Swiss cheese and leftover chicken pork adobo. It was a huge disappointment. I didn't like it at all. I can't explain why because I love adobo with rice, in pandesal or sliced white bread, or even with fried potatoes. Maybe it's the quiche itself which is supposed to be light and has delicate flavors; maybe meats with strong flavors, Swiss cheese, and eggs don't agree with each other; or maybe it's just me and my quiche recipe.:(