Nana's Zucchini Quiche Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 26, 2012
I made this following the recipe pretty closely. Used quite a bit more seasoning than called for and a blend of pepper jack, havarti and sharp cheddar as I'm not much a fan of mozzarella. The pie is very creamy, not wet at all and the vegies on top get a little browned. I liked the flavor a lot; being in a fall mode. Is very filling & would make a great brunch, lunch or dinner dish.
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Cooking Level: Expert

Living In: Merced, California, USA

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Reviewed: Mar. 11, 2013
Very tasty. However, it was a bit runny. Next time, I'll reduce the half-and-half to 1/2 C, not 3/4 C. (Actually I used milk, and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini, since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach, which added some lovely green to the quiche. Yum!
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 7, 2012
I have made this recipe several times, only it was under a different submission. I came back to make it yet again today, and the old recipe was gone, but this one had appeared. Either way, delicious quiche and I don't change a thing.
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Reviewed: Aug. 25, 2013
One of the better quiches I have had! Delicious!
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Reviewed: Jun. 13, 2013
I accidentally only bought 1 lb of zucchini and if there was 1/2 lb more it would have been way too much (1 lb was almost too much). The pie pan was overflowing and it took 1-1/2 hours to cook. It was good but seemed to be missing something.
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Living In: Jackson, Wyoming, USA

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Reviewed: Mar. 8, 2013
Very nice and moist. The vegetables are perfect. I didn't add mushrooms (just MR'd out lately). What a nice taste the ricotta was.
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Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA


 
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