I served this to my book group friends today. I prepped yesterday. The veggies took much longer to prepare than I expected. I made veggies first and let them cool before adding to eggs. When baking took about an hour and 10 minutes maybe because it was in the refrigerator. Tasted great.minwould make this again. Could add different varieties of veggies as well.
I cooked it for the stated time. I cut up fresh potatoes and onions though, not the frozen kind. I also added kale. This was very tasty and looked great.
This was pretty good but took a lot longer to cook than the recipe says. Next time, I'd use a 9x11 glass pan to cook it in. I didn't use the egg substitute, just 7 scrambled eggs. The veggies are good but they tend to add liquid to the egg mixture. Next time, I'd definitely thaw the potatoes before cooking them.
Based on other reviews and my own preferences, I made a few changes... 2 zucchini, 2 handfuls of kale, and subbed out the mushrooms for asparagus. Salt and pepper on the veggies when sauteing and added a teaspoon of Italian seasoning to the egg mixture. I also scooped out the seeds of the zucchini and chopped rather than sliced. Took it to a pot luck brunch and it was a hit - I think the veggies were a nice option for people amongst all the bacon/sausage casseroles. Served in a 9x13 casserole dish and it makes for a beautiful presentation w/ the tomatoes on top. Cooked it for about 15-20 minutes longer than the recipe called for - still a little watery but I thought it was delicious! Great recipe!
Coming from someone who really appreciates a good flaky crust, never thought I could love a "crustless" quiche, but this is a keeper;-).
I based my recipe on this but did not follow exactly as I did not have all ingredients - no potato, mushrooms or bell pepper. Used leftover grilled zucchini, sweet corn and asparagus. Cheddar and feta cheese. This is easy, quick and delicious. I would make this again. It's more like a frittata with the addition of flour and baking powder. My friends loved this. Makes a lot of food.
This is a great recipe but it makes so many servings!! However it is great leftover for breakfast or lunch. I didn't use tomatoes but instead added frozen corn and broccoli. I also cut the amount of cheese in half. It took a little longer to bake and the zucchini did make it a little watery but other than that it's a keeper!
We made this for mother's day brunch and it was to die for! I used all extra sharp cheddar, no potatoes (because my sister was making hash browns) and added extra mushrooms, and spinach. Can't wait to make this again!
We added some japolenos to give it a little more kick
Wow this was fantastic. I have made quiches before and this was one of the best!!
Absolutely fantastic. Made it for a brunch and not only is it beautiful, but the flavor is incredible. I sauteed all the vegetables the day before and refrigerated them together in a freezer bag. Any moisture collected at the bottom and I just emptied it out from the bag. You can easily substitute small yellow crooked squash for the zucchini. Best of all my quiche recipes and no messing with a crust.
I will try this for Sunday coffee at Church....our theme for 2014 is healthy living, and this fits the bill. One suggestion: to prevent zucchini from becoming watery - in this recipe or other preparations - parboil the zucchini for a couple of minutes in boiling water. This firms it up and it will not be watery. I am giving this five stars because it looks wonderful and has many possibilities!
This was really quite good.. Not 5 stars, but a solid 4. I did not have the potatoes but I imagine it would be even yummier. I had to cook it for at least an additional 20 mins or so. I added some spinach to it.
We loved this as an easy evening dinner. The only big difference between what the recipe calls for and what I did is the amount of cheese. It sounded like a lot of cheese to me, so I cut it in half and only did a very light sprinkling of cheese on the top before baking. I also did not add any salt. It was fabulous!
Excellent dish that is versatile and would work with any combination of veggies. Added 1 tsp dry mustard, seasoned salt and crushed red pepper. I also salted the veggies while they were sautéing. Used a 13x9 baking dish which worked well because this makes a lot! Served for brunch with fruit salad and CL's Tuscan Lemon muffins. Total success. This is a new family favorite.
This was good, but as earlier people have said there was a lot of water from the veggies and it needed more time in the oven.
I tried this quiche this morning and my family enjoyed it but I had a few problems: 1) The consistency was still very runny after baking for the prescribed time. I'm not sure if that was caused by the plethora of watery zucchinis or the Corningware 3-quart casserole I baked it in (it was 2.5" deep). In any case, I baked it an extra 20 minutes and it was OK. 2) I thought there was too much zucchini, which ended up watery in the dish. If I were to make it again, I would switch out at least half the zucchini for other veggies - maybe asparagus, broccoli and more mushrooms. 3) I did add an extra 1/2 tsp. salt and freshly ground pepper after reading reviews about its blandness. Overall, pretty good but I will probably go back to my old quiche recipe for my brunch next weekend.
The whole family loved this! Easy to make ahead and reheat for busy weeknight. Leftovers were delicious, too.
Very good and healthy and low carb! I used exact ingredients except substituted 2 6oz. bags of baby spinach and 1/2 cup chopped red onion for the zucchini! I sauteed them with the other veggies, as directed. It makes a lot! I filled a 4 quart pan. The cottage cheese mixed in make the dish different than an omelet. It's more like a "egg vegetable lasagna"...not runny at all.
Took this to a brunch and it was a total hit. Because of comments from previous reviews about blandness, I did change up things a bit. I used the Southwestern style egg beaters instead of plain and substituted cilantro for the parsley. I also used a red bell pepper instead of green, a large handful of spinach instead of mushrooms (do not like mushrooms), and substituted the cheeses with a smoked cheddar and a smoked Gouda mainly because that is what I had in the refrigerator. It came out incredible and was beautiful coming out of the oven. Next time, I may add a little red pepper for more kick.
Used fresh diced potatoes and onions, instead of the Simply Potatoes. Otherwise, followed the recipe and it turned out great. Also reheats very well. I love how I can make this on the weekend and have breakfast done for the whole week.
This was by far one of the best recipes I have made from CL. This is a 5-allstar recipe which I will continue to make both for brunch and dinner with wine. Even the boyfriend raved about this one. I followed the recipe exactly and would not change a thing, maybe sub spinach in there for mushrooms like other reviewers. Love how its packed with protein. Definitely will make for large gathering in the future! In 3qt square pyrex yielded 12 generous squares instead of 10.
Easy, delicious vegetarian dinner! Great with a side salad and a glass of vino. :) Didn't have store bought potatoes/onions, so I diced up 1 med/lg russet and 1/2 an onion and sauteeed it on med-high heat in 1 tblspn of veg oil for about 6 minutes. They don't need to be completely done since you're also baking the potatoes in the quiche. I substituted spinach for the parsley, and dashed some garlic powder over the top of the quiche before layering on the last cheese and tomatoes. Baked for a little over 40 minutes in a 13X9'' pan. Depending on your oven, it may cook more/less quickly. Just jiggle it around to know when it's set, and look for light browning on the cheese. SO. GOOD. :D
This recipe is easy and delicious, and great for serving to company for a brunch. I always use frozen o'brien potatoes (it's just potatoes, peppers, and onions) instead of the packaged ones it calls for. I defrost them in the microwave and add them at the end of cooking the veggies. I made it this weekend for a brunch during Passover and in case anyone else wants to do a Passover version, here are the substitutions I made: sub 1/4 tsp baking soda + 1/2 tsp cream of tartar for the baking powder, and sub 1 C heavy cream for the milk + flour. Not quite as low-cal with the cream, but Passover-safe.
I gave this a test drive before serving it for Easter breakfast. I agree that it needed some help with flavor, bigtime. I substituted fresh basil for the parsley, added a healthy dose of freshly ground black pepper, a little extra salt, and dry mustard. I also used fresh potatoes, carmelized half an onion, and omitted the mushrooms. I don't like to use processed eggs, so I used three whole eggs and three whites for half a batch. Next time, I'd probably add some goat cheese and maybe a little freshly grated parmesan on top for some more flavor. The picture is a bit misleading - only half a recipe will fit in the pie plate shown. Also, I ended up having to remove the center tomato because the outer edges were getting really brown and the center wasn't even close to done. Keeping all the tomatoes on the outside edge would help immensely. All in all, a beautiful, healthy, and tasty dish - just be creative and modify so it isn't bland!
Super easy to put together and delicious. Beautiful presentation as well. Very healthy meal.
A very good general egg dish except its pretty bland and is enhanced with some additional herbs added. it feeds an army as written! as everyone said it does reheat very well for quick weekday breakfast if you make the whole thing and have leftovers.
Wow this was fabulous! I am pretty picky about my food but I was very impressed with this dish. I made a half recipe which I baked in a 10" deep dish Pyrex pie pan. I used 3 eggs and 1 eggwhite. I did not have cottage cheese so I mixed about 1 1/2 oz feta with about 5 oz neufchatel cheese then added enough silken tofu to make 8 oz to substitute for the cottage cheese. I used twice the amount of potatoes (the cubed kind w/ onions and bell pepper) and then added red onion and broccoli chopped small to make up the full amount for vegetables. I sauteed them about twice as long and did use a little oil. I also sprinkled them with garlic salt and freshly ground pepper. Otherwise I did follow the recipe It was so good!
We love this dish! It's great to make on the weekend and eat the leftovers during the week. We substitute fresh basil for the parsley, and I use fresh onions and diced red potatoes instead of frozen. Also, I usually sub other vegetables (more peppers, etc) rather than zucchini so it doesn't get to watery.
My family loves this dish. It is delicious and after making it on a weekend for breakfast, we have leftovers that are easy to heat up and enjoy during the week. It is a great dish to serve when you have guests. One note: I cook the potatoes in the skillet a little longer than it calls for because otherwise the potato cubes are a little hard for my taste when it comes out of the oven. Sometimes I also add some extra onion to the recipe (because I love onions)!
Best Cooking Light egg dish out of the five I've tried! Perfect for diabetics, low carbers, quiche lovers, vegetarians, health nuts, etc. I always cook the quiche in 2 pie pans, using only whole eggs and either a sprinkle of italian seasoning or dry mustard to ensure tons of flavor. I also throw some other vegetable in instead of the mushrooms because I don't care for them.
This dish is delicious! I didn't use potatoes and I didn't add jack cheese. I just used sharp cheddar, and added spinach. Fantastic!
I served this recipe as part of a celebratory brunch for my husband. I prepared it ahead of time and froze until day before party. The sliced tomatoes on top made it look elegant. I would make this recipe again.
This quiche was very fluffy. I was afraid the quiche would come out wet/soggy because of the vegetables, but it was not. Next time I will add red pepper flakes or cayenne pepper to give it something extra, but overall a great dish.
Very nice quiche. I used fresh potatoes and onion instead of pre-packaged. I added spinach along with the other vegetables. I added extra salt and it still wasn't enough. We thought it was very good and veggie-rich, but it needed a bit more flavor. Next time I'll probably add a can of chopped olives.