Reviewed: Jul. 31, 2009

I loved this recipe, but ended up doing my own thing with it. I overloaded the Permesan on top, and added zucchini because I had some from our garden, and it tasted great. The more cheese, the more flavor. But overall, very delicious.

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SarahBeth12

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Reviewed: Jan. 28, 2009

I loves it the only change I made was using california style vegetables it was great

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Lora

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Wise, Virginia, USA

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Reviewed: Jul. 27, 2008

I was a little disappointed in this recipe. It looks great - but was actually pretty bland. I made the recipe exactly as written. If you do make this dish - you will definitely want to add salt!

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 23, 2008

I have made this recipe many times now in many variations and it's always good. I don't limit myself to the veggies called for but use anything I have on hand, working in layers. I think it's best if you use at least some sauteed onion and either raw spinach or arugula. I also omit the egg and use about a cup of ricotta cheese mixed in with the milk. I do find that it tends to be too runny every time and I usually place a pot lid over the casseole and drain it into the sink. Other than that this is a winner! I am amazed at the quantity of veggies my family can eat when they are served this way.

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m.cecil

Cooking Level: Intermediate

Home Town: Monkton, Vermont, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Feb. 9, 2008

This was a delicious combination of veggies, and easy to make. I used the shredded Mexican cheese I had on hand instead of Swiss, and I added a bit of salt and pepper to the veggies before pouring the sauce over the top. It was great with a simple baked chicken and rice.

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Manohanano

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jun. 21, 2007

Yuck! I thought this would be quiche-like, but it was just yucky and a waste of ingreds. there was not enough milk/egg mixture to cover the veggies. No one would eat it.

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BB34

Cooking Level: Expert

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Reviewed: Jun. 19, 2007

We really enjoyed this dish! I used mozzarella in place of the swiss with great results. I didn't care for the egg in this, however. It kind of scrambled.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 31, 2007

Great recipe! I've made twice now. 2nd time, I had some leftover steamed broccoli & cauliflower from night before. As it was just lightly steamed, thought it would be perfect for this recipe - it was! Nice that you can change around cheeses and veggies to suit what you have on hand. Thanks for the good idea!

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