Reviewed: Jan. 18, 2009

Fantastic recipe. I used sage instead of marjoram because I didn't have any, and added some crumbled bacon, and it was great.

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Reviewer:

Kristina

Reviewed: Jan. 13, 2009

Ended up more like a bread than a quiche. Would be fine as a side dish.

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Reviewer:

Bonnie Cady

Reviewed: Dec. 28, 2008

excellent for a veggie side dish at dinner. I used pancake mix(light and fluffy just add water kind) in lieu of the bisquick

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Reviewer:

Emily Ann

Reviewed: Dec. 5, 2008

Learned to cook from my grandmother who owned an Italian Restaurant - we use locatelli romano or pecorino romano rather than parmesan - tastes much better.

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Reviewer:

Penny

Reviewed: Nov. 21, 2008

I used both yellow squash and zucchini and we absolutely loved it!!

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Reviewer:

LISALC98

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Pleasant Grove, Utah, USA

Reviewed: Oct. 13, 2008

This is great! I changed many things, such as adding yellow bell pepper, feta cheese, mushrooms, bacon pieces and using 1/2 fat free sour cream in place of half of the oil. Overall, it turned out great and it is a very flexible recipe!

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Reviewer:

BETHANNE770

Cooking Level: Intermediate

Reviewed: Aug. 30, 2008

I personally felt it was a little bland and I added 1/2 tarragon,1/2 tsp of parsley because it called for it but didn't indicate how much to use also added a pinch of garlic salt and after baking for 30 minutes topped it with 1 cup of shredded parmesan cheese and bake for another 5-6 minutes. My husband loved this but next I think I try and expirement w/adding some crumbled bacon.

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Reviewer:

Erika

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

Reviewed: Aug. 26, 2008

Very good, it turned out perfect. Seems like a good no-fail recipe, just my type. It will be fun to try it with some different combinations of veggies and cheese.

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Reviewer:

joydesigns

Cooking Level: Beginning

Reviewed: Aug. 6, 2008

This was good with some needed changes. I cooked the zucchini and onions until slightly tender and then added them to the mix. I did not use parmesan but rather appr. 3/4 C of mozzarella. I omitted the vegetable oil as that just seemed weird to me and substituted the same amount of milk instead. I liked this and will probably make it again with the above modifications.

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Reviewer:

Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Reviewed: Jul. 21, 2008

Upped the recipe by using a total of 10 eggs, 1 cup cottage cheese (instead of oil), eyeballed 1 cup parmesan, 4 cups shredded zucchini, 1 whole onion diced small, a heaping cup of Bisquick. Texture was great, even kids ate it. Needs lots of pepper and a sprinkle of fresh parmesan on top. With these additions, it made one smaller pie and one deep pie. Baked at 380 for about 45mins.

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