I had the girls over for breakfast and served this with a fruit salad. I was a little afraid of serving zucchini for breakfast, but I needed something vegetarian and this fit the bill. They LOVED it and both insisted on my giving them the recipe. It wasn't as heavy as some cheese quiches can be, and it was very easy to make. I cooked up the zucchini the night before, so all I had to do in the morning was assemble the quiche. It was very ascetically pleasing when it came out of the oven. I followed the recipe exactly for this first time, though I baked it 5-8 mins longer than the recipe to get it to firm up. I think vidalia onions would be a great addition, and maybe a few tomato slices to the top to add color.

Reviewed On: Aug. 2, 2009

I had my doubts on this one because there were a lot of ingredients to buy and things to chop, and at one point my kitchen looked like a cyclone hit it, but at the end when I tasted it, it was heavenly. The flavors were all there -- like something you'd taste at a restaurant with a chef who knew what he was doing. I'll try it out on the family tomorrow and see what they think. I added sugar snap peas and toasted sesame seeds. I was tempted to add a little peanut butter to the dressing but I didn't want to mess with it this time - I'll try that next time. I used red bell pepper to add color and I did the carrots in the food processor until they were pretty fine - that saved the work of grating them. I'll make this one again.

Reviewed On: May 31, 2008