Zucchini Quiche

From: mich26

On Sep 10, 2009

It's in the oven right now--I'll rate it after we eat it. I didn't have any cream, so used 1 1/2 cups 2% milk. It was a good thing, too, since it was full to almost overflowing as it was (I didn't measure the zucchini and think it was more than 2 cups).

From: Chef #1135124

On Feb 8, 2009

This quiche was amazing. So easy to make and super tasty. My husband inhaled the whole thing. I did add broccoli and fresh mushrooms, but the basic recipe is a keeper!! Thanks

From: Thursday Next

On Jul 29, 2006

We have made this recipe many times. It is already a family favorite. We have substituted more eggs, more garlic, half and half, whole milk, additional vegetables, cheddar cheese, etc. The basic recipe is a very good one: we have been pleased with all results. The one improvement that we consistently use is to cover the top with additional shredded cheese. A baked cheese topping is always wonderful. Thank you for a FANTASTIC easy recipe that everyone in the family enjoys!!!

From: Geema

On Jan 28, 2003

This quiche was creamy and perfectly textured. I used fresh chopped spinach instead of the zuchinni, wilting it in the saute pan after the onions and garlic. I didn't have any heavy cream, so I used two cups of half and half, which worked just fine. This is a wonderful, versatile recipe.