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By Merlot
on September 05, 2002
I made this for brunch using zucchini given to me by a friend. What a treat! I made it exactly as directed using fresh basil & oregano out of my herb garden. Very easy to make and oh so tasty. Thanks for another great recipe. :-)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
wonderful! I could not stop eating this thank you for posting
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy DoctorMel
on August 12, 2006
My dad is known for growing GIGANTIC Zucchini in the summer, so mom and I are left with the task of finding uses for them! This recipe is a definate keeper. I made a few substitutions, but this came out great! I used 1/4 of a large white onion instead of the scallion, and cheddar & colby cheeses instead of the swiss. And dad proved, Real Men DO Eat Quiche!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Bandito
on July 16, 2006
I doubled this recipe, used a large leek instead of the scallion and added about 1/4 of milk. It was fabulous! Lots of great flavour and I can't find a better way to use zucchini. My kids and husband loved it.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy LonghornMama
on August 08, 2005
Fabulous! I agree with Miss Annie, getting the moisture out of the zucchini is key. Made a wonderful light (in texture) side dish for dinner. Would also make a great main dish. I love that there's no crust, eating zucchini just doesn't get any easier than this! Thanks, Beaner!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Miss Annie
on September 25, 2004
I have made this quiche several times, and each time this knocks my socks off. I'm sorry that I have taken so long to review it. Letting the squash sit to get out the extra moisture is a key step, IMHO. I made this the way it was written, and I have also made this exchanging herbs and cheeses. You cannot go wrong with the original recipe and you can't go wrong if you are feeling experimental. Thanks, Beaner for sharing! :-)
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Serving Size: 1 (238 g)
Servings Per Recipe: 4
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