Incredibly delicious. To make it a bit easier, I used 1-15 oz. can of Eden organic lentils (with sweet onion & bay leaf) drained as well as 1-15oz. can of Muir Glen fire roasted diced tomatoes (drained). So very very very yummy! I also used 2 TBS brown sugar instead of the molasses. Thank you so much for a great recipe!

Reviewed On: Aug. 13, 2007

This is a good recipe and pretty easy to throw together after a long day at work. To me, it seems to make 4 servings rather than 3. Like the previous reviewer suggested, I did use 2 cloves of minced fresh garlic. The sauteeing took about 8 minutes, during which I had to add a couple of tablespoons of EVOO. Next time, I will use a scant 2 cups each of egg plant & zuchinni and also season the dish with salt and pepper in addition to the other seasonings. I used Muir Glenn organic fire roasted diced tomatoes and I think that brought great flavor to the dish. Oh yes, and to make clean up super easy, we just sprinkled parmesean cheese on top on each dish. I also used regular spaghetti pasta noodles.

Reviewed On: Jun. 12, 2007

This was great! Here are the changes I made: (a) I only used 2 cups of cheese. I used the Kraft Italian blend of 5 cheeses. (b) To cut down on the cholesterol I used organic "egg beaters" (a carton of organic egg whites). (c) I bought a big organic beefsteak tomato and sliced it thin and placed them on top of the quiche. For me, possibly because I used organic egg whites, I had to bake the quiche for 20 minutes at 350 and then 10 minutes at 375. This was great! My husband, who LOVES meat, really really liked this dish. I made spaghetti with meat sauce on the side so he would get his "meat fix" and he actually thought a tossed salad would have been better as a side dish. Go figure! But thanks for the great recipe, we will definitely be making it again and having the leftovers for dinner tonight. We will probably warm up the leftovers in our toaster oven.

Reviewed On: Jun. 6, 2007