30 Reviews of Zucchini Quiche

From: Cathy41

On Sep 5, 2006

Excellent! A super, savory quiche and better than if there had been a crust. I substituted skim milk with a little butter for the half-n-half and had no problems. Don't forget to grease the pie plate first.

From: Beverly Carson

On Jun 4, 2001

Wow !!! This was great. I have been looking for a recipe that tasted like a quiche I had many years ago....I think i finally found it. Great crowd pleaser for dinner. My compliments to the chef!!!

From: Tina 2 seaside

On Aug 19, 2006

Loved the recipe and have made it many times, however I found I had to bake it about 50 minutes in order for it to set properly. Was too runny at 35 mins. But easy and delicious!

From: SImplegal

On Aug 29, 2008

Wonderful fresh taste. To reduce moisture in zucchini I cut out seeds and then, after grating, pressed out excess moisture. I was out of cheddar and swiss so substituted colby-jack and 2 or 3 ounces of feta. Yum. Tested doneness by inserting knife in center; baked about 45 minutes.

From: Cheryl E

On Sep 21, 2001

It didn't last very long. The family loved it! It was a way to get them to eat zucchini.....

From: Barb Gertz

On Aug 5, 2002

Yummy, We eat the Whole Thing.I am going to try adding tomatoes & mushrooms for a different version.Though this is a Great Recipe.

From: cheryl

On Jul 7, 2005

I shredded the squash and onion with a small hot pepper using an electric chopper. Added a little mozzarella with the cheddar, then arranged pieces of swiss slices on the top. Ate about half myself, and the leftover was delicious the next day for breakfast.

From: shampagne

On Mar 9, 2004

Yum!!! I have a simular recipe but I put sliced tomatoes on top.

From: paulabob

On Mar 26, 2008

Wow, this made a delicious quiche - not too eggy, and flavorful. I made it a bit lower carb - used cream, high protein flour, and 1/2 the onions and a bit of chopped mushrooms instead (sauteed with the onions). I used 1/2 cheddar and 1/2 jarlsberg, which I prefer over plain swiss. So good! Thanks for this great recipe.

From: bobbiespain

On Aug 20, 2006

Thank you for this really good recipe. It's so good that you don't even realize that you're eating zucchini.