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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Reviewed: Jun. 11, 2009

This was so good. Even my family members who are not big on zucchini loved this dish. I followed the directions as writen. I will absolutely make this again.

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MCANNIS

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Reviewed: Jun. 6, 2009

A really great quiche! I added garlic while simmering the zucchini which was a great choice. Also topped with more mozzarella before adding the zucchini layers.

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julifers

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 5, 2009

Wow. Best quiche I've ever had. I didn't have mozzarella so I used shredded colby jack, which I think was great, taste-wise (mozz is a little plain for me). I did have to cook it a little longer than suggested (about 10 minutes) so it wouldn't be soggy, but I'm at high altitude so it's not all that surprising.

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ZhiHeather

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Reviewed: Apr. 26, 2009

I made this quiche for vegetarian friends and they raved. The next time I tried it, I added sliced mushrooms and about 6 sliced green onions. It was even better! It is my favorite quiche recipe now. Thanks so much!

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Beethoven's Mom

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Reviewed: Mar. 14, 2009

This is the best quiche recipe I have ever tasted!! I didn't have to change the recipe at all and it came out perfect. My husband and all 6 children loved it. I will be making this one again!! Thanks

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Jennifer Babcock

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Reviewed: Dec. 26, 2008

I made this for our Christmas morning brunch. I thought it was fantastic. The flavors are mild but in a very good way. It was fabulous with sliced fresh cantaloupe, lemon poppy muffins and fresh coffee. I deviated only in that I sauteed half a chopped yellow onion with my zucchini for extra flavor and while that helped, it still needs a bit more flavor so WHEN I make this quiche again, I'll be sure to spice it up with perhaps a bit more garlic / pepper and maybe even a dash of nutmeg. None the less every one asked for seconds (thank God I made two :)

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What's Cookin'

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

This is my first review on all recipes and I have been using this site for years. The reason I chose to finally review is that this is the first recipe that I chose to follow the recipe exactly. No variations and it delivered!! Took it to a Bridal Shower and it was devoured.

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KATGEORGE

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Reviewed: Oct. 17, 2008

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.

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GUIDOSWIFE

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

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.

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MehMeh

Cooking Level: Intermediate

Home Town: Forest Hills, New York, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Aug. 17, 2008

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!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Aug. 7, 2008

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!

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StacyD01

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

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

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Amy

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Reviewed: May 28, 2008

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

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Julie P.

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Reviewed: Apr. 14, 2008

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!

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Sheridan

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 30, 2008

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.

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Plain Jane

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Reviewed: Dec. 21, 2007

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.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2007

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.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 28, 2007

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.

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meatme

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 26, 2007

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.

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