Reviewed: Oct. 27, 2009

This is good. I made it as written using real eggs (5 large = approx 1-1/4 cups) and I left out the zucchini as I didn't have any. This sets up nicely and the flavor was good. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 19, 2009

I went on a gluten free diet about a year ago and haven't regretted it once. However, I have missed a few of my favorite comfort foods, so I was thrilled to find this crustless quiche recipe. It's easy, delicious, and the leftovers are wonderful warmed up for lunch the next day.

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kristen

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Reviewed: Feb. 13, 2009

This is a wonderful recipe, and a great way to have quiche without the bread. We loved it!

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Reviewer:

HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Aug. 4, 2008

This was the first time I've ever tried a quiche. I subbed cottage cheese for the Ricotta, and didn't use a springform pan. A 9-inch pie dish worked fine, but it took longer to cook. I also turned the oven up to 400 for a while.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2007

This is delicious. It fits nicely into a 9 inch pie plate, so it's not necessary to use a springform pan

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MommaKass

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Reviewed: May 7, 2007

This recipe was good enough for my guests to ask for a copy. It is filled with lots of veggies and the fresh herbs add flavor. Next time I will put in more thyme. Love the fact that it has healthy ingredients.

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10 users found this review helpful