Way yummy! Made it exactly tro the recipe, but agree with other posters that it needs an extra egg and half and half to fill the pan. Good for brunch or dinner. Hysband loved it, too. Definitely one to make again for us!
This is a great recipe but needs some tweaking. It takes more egg & milk mixture to fill the pan. I usually make two pies and use 3 eggs with either 1c half and half or 1/2c milk & 1/2 cup heavy cream mixture. It does take about 10 minutes longer to cook than stated. I use whatever shredded cheese I have on hand.
I made it exactly as worded, and it did not set. So, it had cooled for 20 minutes, and I had to put it back in the oven. Now, my family is standing around prowling and hungry. I won't know if it's set until it cools again. Ugh!
I made this for a shower and have never had so many ask for a recipe! It got rave reviews, was very easy and so incredibly flavorful. I doubled the recipe and made in a baking stone jelly roll size pan to make 20 servings. I used yellow and red tomatoe slices in a checker board pattern which was gorgeous! I also used Koops Arizona Heat Mustard which was great. HIGHLY recommend this recipe!
Summer on a plate! This was great for dinner with a salad...but even better cold for lunch the next day. The basil and firm tomatoes give it such a fresh flavor, while the ham and cheese make it rich and hearty.
I thought this recipe was too salty. It might taste ok with a low-sodium cheese and less ham. It also took longer to firm than the recipe states. By the time the egg was done, the cheese on top was burnt.
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