We couldn't decide if we liked it warmed up or cold. It is very delicious. I took a few liberties (I used yellow squash plus zukes, and an organic carrot that was begging to be included. I had enough for 2 pies and they were chock full of veggies) Saute the chopped veggies in a tiny bit of olive oil- added minced garlic (of course) and a few big pinches of good shredded parm, plus mozzarella. We ate with some brussels sprouts w/bacon and it was a fantastic meal with lots of leftovers.

Sweet JESUS, this is DELISH. Just made this for my best friend's bridal shower. Made an extra for my own household, and I think it's my new favorite food. I made it just as it's written in the recipe, but I doubled it and added one egg. It was a huge hit at the shower; everyone was so impressed with my cooking skills (this quiche looks so pretty along with the amazing taste), but it was SO easy to make.

This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!

i made quiche for the first time for lunch using zuchini and yellow squash. i substitued cheddar for mozzerella cheese and used lowfat ricotta and fat free half and half. even my picky brother thought it was pretty good. at first the inside looked runny, but after it sits for a little then it settled. loved it!

Great recipe. Much lighter than a regular Quiche. I will try adding ham next time for a complete meal!

Disappointed - I really like quiche and this did not taste like quiche. Won't make again.

Terrific recipe! I made this and another quiche from this website, which incidentally was rated highly by more people, for a brunch with friends. Everyone agreed that his was the best! I made the recipe exactly as it is here, however, I cooked it a little longer - an hour. Delicious! I'll definitely make this again!

This was really tasty and I don't care much for zucchini! The only thing I did differently was to saute a little onion with the zucchini. Use the 'No Roll Pie Crust I' recipe to make this even easier.

Simple and delicious. Followed the recipe exactly (except the paprika). Really loved the presentation with the arranged zucchinis on the top of the quiche. Wish I had thought to snap a photo. Used my mandolin slicer to get even slices. Used with frozen pie crust. (Has been awhile since I made it, but I think that I had leftover filling. Would have been better in my bigger pie plate with a rolled-out frozen dough instead of the pre-formed foil pie plate). Recommend this recipe.

Although I'm not a huge quiche fan, I thought this recipe was dead on. The crust was baked perfectly, squash was not overdone, and the blend of flavors was wonderful. I used a slightly different combination of yellow squash, sweet onion, diced prosciutto, and fresh garlic (all sauted before being combined with egg mixture). This is a great option for a 'portable' breakfast...extremely easy to package and re-heat.

Very delicious. We added a bit of flour to fluff it out a bit and it turned out great. We had extra wet mix so wea re planning on making another.

i didn't have ricotta cheese. i added a tomato,onion, sweet pepper and fresh garlic and thyme. i topped it with shredded gruyere cheese. it came out wonderful.

Terrific! To make it lighter, I used whole milk instead of cream and lowfat ricotta cheese, and it still tasted incredibly rich.

Great recipe! I prepared mine like a casserole, without the crust...it was a great side dish, and even better breakfast the next morning!! Thank you for the recipe.

This made a delicous Sunday morning breakfast. A great way to get my family to eat vegetables. All the ingredients fit perfect in a 9" deep dish pie shell. I used pepperjack cheese for a little kick. I have no idea how many zucchinis make a pound, I used 3 and it worked out fine. I also used the side of my box grater to slice the zucchini really thin, very quick prep time.

Excellent recipe as is. But I am never one to go with "as is", since I always feel recipes can be improved upon! Also, I had bunch of stuff sitting in my fridge that I wanted to get rid of...so, my take on it is as follows: (1) Used 2 small zucchinis and 2 small squash (instead of all zucchini - I'm not THAT huge a fan of zucchini) (2) Like the previous reviewer, I used 2 shallow pie crusts (or 1 deep dish pie crust would be fine as well) instead of just the one. (3) Sauteed .25 lbs ham, 1 small diced onion and 2 cloves minced garlic and added this to the zucchini/squash misxture (4) Instead of mozzarella, used sharp cheddar cheese (grated) that I had leftover. RESULT: Fabulous. My husband and I call this the "kitchen sink quiche". We just used everything that we had sitting in the fridge and mized it all up and threw it into the quiche and it came out wonderfully! HINT: After baking the pie crusts, brush them with an egg wash to keep it from getting soggy!!!