This is a quick and easy quiche that is very tasty.
This recipe was very good, but I made several changes: I didn't use the bread per earlier reviews that indicated it would get mushy. I also used 1 Tbsp olive oil instead of the butter, used a mixture of zucchini & squash, and added 2 chopped green onions and 3 chopped artichoke hearts to the vegetable saute. I used lowfat cottage cheese, replaced the yogurt with fat-free sour cream, used Eggbeaters instead of the eggs, and added 1 Tbsp parsley to the cottage cheese mixture. Baked at 400 degrees for 30 minutes; it turned out wonderfully! My husband and I almost polished it off just between the two of us. - 21 May 2002 (Review from Allrecipes USA and Canada)
I have tried this recipe several times and each time, the bread on the bottom of the pan stays mushy. Not a bad flavor, but soft bread doesnt seem to work for a crust. - 29 Mar 2002 (Review from Allrecipes USA and Canada)
After reading several other reviews, I was careful to follow the recipe exactly and stand my bread along the side of pie pan, not the bottom. In this way, I avoided the bread turning mushy. It was toasted nicely, and the cruchiness definitely balanced out the dish. The quiche itself had a nice tangy flavor, although the cottage cheese mixture didn't set as well as a regular quiche. Would make again. - 02 Aug 2003 (Review from Allrecipes USA and Canada)