This is a wonderful, flexible recipe that gives so many options. I like it for using leftovers or on days that I need something easy. Unlike a quiche, you don't need to make a separate crust. It tastes like quiche, though. If you want a very easy cleanup line your dish with tin foil and spray with Pam or some such oil spray. The leftovers can be heated gently for lunch the next day. I like to add white pepper to this dish as it adds a more delicate flavor and heat. I've made it for friends when we've had little money. My sons and father like it also which makes it a good meal when I need to feed them.
Red pepper sauteed or chopped goes well with the egg, cheese and ham. Any vegetable goes well with this dish except cruciferous vegetables which are too strongly flavored. Cut the vegetables up well enough so that the pie does not pull apart messily when you serve it especially spinach or chard. Next time I intend to use a spring form pan to see if I can make it even easier to cut and serve. Thank you for the excellent recipe Andy Wold.
We all liked it-- the kids surprised me and didn't fuss about eating dinner-- which is greatly appreciated!! I used 1 1/2 cups milk and omitted the onions this time. Next time, I'll try and sneak them in.
Easy and relatively quick, We add brocolli and mushrooms, 1/4 cup less milk, and shredded Mexican cheese blend.
Great savory pie. I followed the directions, just as written and the taste was wonderful, but I think next time I will only use 1 1/2 cups milk. The crust mixture was just a little too thin for my liking. But overall a really good recipe.
My husband and I both loved this recipe. I do have to agree that you could cut the milk down just a little. We thought about adding vegetables but, decided to try it as is this time and it was great!! Next time we might add some broccoli or other vegetable.
It's an ok recipe from the back of the Bisquick box. Less milk will help it along. (yarlsberg cheese is milder).