I've always cut this recipe in half, to serve DH and me. A half recipe fits well in a 7 X 11 dish or a round pie plate. This goes together quickly, using pre-shredded cheese. So yummy!Read More
I doubled the recipe and made it in a large electric fry pan to take to a breakfast potluck. It was the hit of the potluck; lots of compliments. What I liked best about it: the fresh herbs made the whole room smell wonderful.
If I make it again, the only thing I'd change might be to put in a few drops of hot sauce--it could have used just a little more zing.
Both my husband and I thought this was very good. I divided everything by 4 and made it in two of the ramekins. Baked it for 20 minutes at 450*. Perfect. The magazine suggests to top them with mixed baby greens tossed with olive oil, lemon juice, salt and pepper. I think I'll try that next time....and there will be a next time.Read More
I cut the recipe in half and baked in a 9" deep dish pie plate. I baked at 375 degrees for 27-30 minutes (based on other quiche recipes I have). Worked out great. Fresh tasting and pretty. Makes a nice brunch dish, or easy Sunday night supper.Read More
I typically make fritattas (without all the half and half) on top the stove in a teflon skillet, so I was a little less confident about cooking it in the oven. I made this for a work breakfast today. It turned out perfect, and got a lot of positive feedback.Read More
This is a great find - super easy, delicious and quick to make - and truly good enough for company brunch. I halved the recipe and cooked it in a souffle dish. Also changed out the herbs - used oregano and fresh basil (from the garden) plus some garlic powder. Used the Italian cheese blend under the eggs, but used cheddar on top for a little more color. This will be a frequent repeat. You'll make it over and over!Read More
I used a 13x9 baking dish since I didn't have the individual dishes. The flavor was fresh with the herbs, and had a fluffy texture since the eggs and half and half are blended in a blender. It was a big hit at the brunch I gave, especially with the Gouda Grits!Read More