Reviewed: Oct. 30, 2009

I LOVE this recipe. Skip the mozzarella! I've made it three times. The first, I accidentally left out the mozzarella cheese. the second I made it with and we all agreed it was better without. By skipping the mozzarella, this quiche is fluffy, nicely zucchini flavored and light.

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Michelle

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Reviewed: Oct. 21, 2009

The quiche was a hit with my roommates! It was easy, and delicious!!

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Laryssa

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Reviewed: Oct. 11, 2009

My family just loved this quiche. It was easy and tasted great!

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ohcantcook

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Reviewed: Oct. 1, 2009

This was really good and very easy, even with a homemade crust. The only thing I will change next time is the zucchini sizes, I think I'll either shred it into the quiche or cube it. My son is not fond of cooked veggies- this would be the only reason. Otherwise, this was very delicious!

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CyndyK

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Reviewed: Sep. 19, 2009

It had a nice flavor. I just cubed the zucchini, which may have been why it wasn't as good as what other reviews say. I found the skin on the zucchini gave an unpleasant toughness to the quiche. Next time I will either remove the skin or cut very thinnly!

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loveforbaking

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Reviewed: Sep. 10, 2009

Good recipe. I brush the bottom and sides of the pie crust with a light coating of mustard (any kind works)before putting in the zucchini filling.

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Jinks

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Reviewed: Sep. 5, 2009

A different way to use up some garden zucchini- very good recipe! A little too much cheese- next time I will use less mozzerlla and mix it in with the eggs, etc. This recipe made more filling than what would fit in a pie pan- I ended up making a second, crustless quiche in a smaller dish (which turned out just as good!)

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Abby

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 30, 2009

I like this too, even though I thought it had "interesting" ingredients for a quiche.

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kathsta

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Reviewed: Aug. 23, 2009

Wonderful flavor! I made this for my family for a Sunday morning brunch. Even the kids ate it up! The filling fit perfectly into a deep dish crust. I brushed the crust with an eggwash before baking it. If you are looking for something that looks as good as it tastes, this is it! Thank you, Dorothy for sharing this!

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 20, 2009

I thought it was so-so but the man loved it. A little bland for me. It took well over an hour to cook, not 45 min. Next time I'll try cheddar instead of mozzarella to see if it gives it a little more kick.

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Cortney

Cooking Level: Expert

Living In: Mount Vernon, Washington, USA

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Reviewed: Aug. 9, 2009

I LOVE quiche and this may be one of the best quiche I've ever had! It was a huge hit for the luncheon I made it for - everyone raved about it. Definitely a keeper!

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Passion4Cooking :)

Cooking Level: Expert

Home Town: Glendora, New Jersey, USA

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Reviewed: Aug. 6, 2009

Easy and delicious! This is a wonderful basic quiche recipe and it is easy to make substitutions, depending on what you have on hand. Great as is, but last night I added cubed ham, baby bella mushrooms and onion along with the zucchini. Too late, I discovered I didn't have ricotta cheese but it turned out great without it. You can use any cheese you have on hand. I like Kraft's italian blend but once made it with shredded pepper-jack and my hubby loved that! Thanks for a great recipe!

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Sunny

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Reviewed: Aug. 5, 2009

Not at all difficult to make, and fairly tasty. Mozzarella would not be my first choice for a cheese for quiche for two reasons. First, it is very mild, and so adds little flavour and second, it tends to get somewhat rubbery when cooked. Next time, I will use old cheddar instead. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 3, 2009

I'm vegetarian. I honestly have to say this is the best quiche I have ever eaten

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Mikey P

Cooking Level: Intermediate

Home Town: Lewisburg, Tennessee, USA

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Reviewed: Aug. 3, 2009

this was awesome. didn't have ricotta but put in cream cheese and reduced the salt. also, aded garlic, mushrooms and fresh parsley. very very delicious!

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SEEMA21

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Reviewed: Aug. 2, 2009

I had the girls over for breakfast and served this with a fruit salad. I was a little afraid of serving zucchini for breakfast, but I needed something vegetarian and this fit the bill. They LOVED it and both insisted on my giving them the recipe. It wasn't as heavy as some cheese quiches can be, and it was very easy to make. I cooked up the zucchini the night before, so all I had to do in the morning was assemble the quiche. It was very ascetically pleasing when it came out of the oven. I followed the recipe exactly for this first time, though I baked it 5-8 mins longer than the recipe to get it to firm up. I think vidalia onions would be a great addition, and maybe a few tomato slices to the top to add color.

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cindy

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Yummy! I sliced white onion to saute with the zucchini, and I added bite sized pieces of crispy bacon before the mozzarella cheese. My husband has been raving about this.

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BLOUBIRD

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Reviewed: Jul. 29, 2009

I signed up as a member just so I could review this recipe. This was the best use of zuchinni I've ever tried. DELICIOUS!!!! My entire family LOVED it. I will make this often.

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Paula

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Reviewed: Jul. 8, 2009

Fantastic quiche recipe! This was my first time making quiche and I was really pleased with how it turned out. I will use this as a base for all my quiche in the future. :) I added mushrooms when sautéing the zucchini and some red peppers and green onions to the mixture before baking.

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JoelC

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 12, 2009

The recipe turned out wonderful even with my substitutions and additions! I had a lot of leftovers and they worked perfectly. I used mexican squash instead of zuccini and added onion, garlic and spinach. I used blended cottage cheese instead of the ricotta and part sharp cheddar with the mozzerella. I used no-fat evaportated milk instead of the half and half. It is so good, I am glad I planted squash in the garden! Thank you for the recipe and all those who made suggestions.

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Kathleen

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