I changed the recipe a bit: used PROVEL cheese instead of Brie to save $; used LOX pieces; used equal parts of WHIPPING CREAM (didn't have Half n Half) and WHOLE MILK; added DILL WEED (awesome with seafood); added Crimini mushrooms (any mushrooms will do); added GREEN ONIONS. Omitted seasoned salt (didn't use any salt) since the LOX and PROVEL are quite salty enough (and none of my guests wanted to add salt when eating). It was quite delicious, served with a simple spinach salad w/ a handful or two of arugula, plus yellow, orange, red, and green peppers, a bit of onion, a bit of nuts (pecans, almonds, cashews), some fresh pineapple, some dried/sugared mango slices, and a non-sweet vinegarette. NEXT TIME: I'll cut back on the very fattening dairy product - try 2% milk instead. Will add asparagus to the strata.