Reviewed: May 22, 2012

Very good! I used shredded swiss in place of ricotta and had only one good sized zucchini. Very tasty.

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Reviewer:

suzannacamile

Reviewed: Apr. 15, 2012

Most positive comment I received from this recipe: "Kinda tastes like pizza..." Made this for Easter brunch. None of my family cared for it, even me. And I LOVE zucchini! Not sure why...

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Reviewer:

rhi22

Reviewed: Apr. 13, 2012

This turned out very well. I used a Pillsbury previously frozen pie crust, baked as directed. In additon to the zucchini, I precooked about 8 oz sliced baby bellas and 1 slivered red pepper and 4 cloves finely diced garlic instead of powder. Layered these in too. I omitted the salt since I used salt in cooking the vegs. I used about 20 leaves of fresh basil chiffonade in last layer. It took about an hour to cook. I needed to protect the pie crust edge with a little foil for the last 15 minutes. It turned out very well. Will make it again. thanks

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Reviewer:

harm

Reviewed: Mar. 16, 2012

I love this recipe and have made it several times. Sometimes I add other vegetables and bacon too!

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Reviewer:

ckayleen25

Reviewed: Mar. 15, 2012

I was really just looking for the basics in this recipe. I changed quite a bit. I used the egg/cream measurement and temp/time suggested in this recipe. But then I used broccoli that I minced in the food processor first and ground sausage, cheddar cheese, parmesan cheese, salt and pepper. I love quiche. My family puts up with quiche.

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Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: Mar. 7, 2012

Excellent. The only thing I didn't use was pie crust because I didn't have one and didn't feel like making it. Just delicious. I didn't use any spices, just fresh garlic when I cooked the zucchini.

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Reviewer:

Lori

Reviewed: Feb. 6, 2012

This was great as is, but can include a number of additions and/or substitutions. I sometimes cut down on the cheese with no consequence - still rich and delicious.

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Reviewer:

JENNCC

Reviewed: Dec. 22, 2011

I love this recipe! I have made it a dozen times, sometimes exactly as written, sometimes with broccoli or onions or summer squash. It always looks so nice with the sliced zucchini on top, and tastes great, even reheated.

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