Reviewed: Feb. 25, 2012

Made as written, very good. It was a big hit with my husband. I also made one cutting the amount of oil in half as some reviewers suggested, it was much drier and had a more cake like texture, but still tasted really good. My husband preferred the less oil one, I preferred the more oil one, lol. This is going to be a recipe we use a lot, and I am looking forward to playing with the recipe for more variations. Thanks Suzanne S. for a great recipe!!!

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Reviewer:

Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

Reviewed: Oct. 15, 2011

So good! I was looking for recipes to get my non-squash loving husband to appreciate summer squash and this fit the bill. He now gets excited when he sees me making it. I'm sad summer squash season is at it's end. I follow the recipe exactly and add about a teaspoon of dried thyme. Yum!

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Reviewer:

Joy

Living In: Carlisle, Massachusetts, USA

Reviewed: Sep. 8, 2011

Yum! My daughter didn't love this but the rest of us really enjoyed! I used the baking mix recipe from this site and made it low fat by using oil instead of shortening. Thanks Suzanne!

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Reviewer:

ray

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

Super! Both my husband and I really like this. The only changes I made were to add bacon and 2 cloves of garlic. I did have to bake it for about 45/50 minutes rather than 35.

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Reviewer:

jenznc

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Sep. 5, 2011

Came out awesome. I baked in a round bottom casserole dish and had to cook for 55 minutes on 350. Didn't have tomatoes on hand, but still turned out good. Our picky 6 year old daughter didn't like it, but our 2 year old son (who helped me make it) thought it was quite tasty! :)

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Reviewer:

-COLBY-

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 28, 2011

Perfect summer dinner! After a trip to a local farmer down the street, I prepared this perfect pie with fresh picked corn on the cob as a side. I used half as much oil as called for and I used 4 cups zucchini/squash, a couple cups of mushrooms, a handful of chives, and some fresh basil leaves from my neighbor's garden. I also topped the pie generously with garden roma tomatoes. My family really enjoyed the results!

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Reviewer:

jesskuhduh

Reviewed: Aug. 13, 2011

Excellent recipe! I tried to reduce the fat by using 3 eggs and 1/4 cup Egg Beaters, 1/8 cup olive oil with 1/8 cup skim milk, and Reduced Fat Bisquick. I used a can of drained, diced tomatoes with basil and garlic and I threw in 2 oz of leftover crumbled Feta with the Parmesan. Different texture but great!

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Reviewer:

TuckerO

Cooking Level: Intermediate

Reviewed: Aug. 8, 2011

Good way to use up summer veggies! I made them in a muffin pan, easy "to go" breakfast.

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Reviewer:

Alanna

Reviewed: Aug. 6, 2011

Needed more flavor and wasn't crazy about the cake like texture. Otherwise ok. Not what I was looking for in a quiche. but thanks anyway

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Reviewer:

stephluvs2cook

Reviewed: Jul. 26, 2011

Yummy!!! I added fresh basil from the garden and skipped the diced onions. I sprinkled in some onion powder. I also added some cheddar cheese to the top then covered with the tomatoes then parmesan cheese. It was very beautiful in and out of the oven. I was leery at first, afraid my husband wouldn't like it but he loved it!!!!

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