Want to make this, but need some help. Is it black pepper? Is it a mixture of herbs, or two tbsps. of each. Please help!!
Really delicious! I baked it without the crust to save on calories and fat and it was excellent, but I bet it would be fantastic with the crust. After reading past reviews I decided to make it a day in advance and it held together really well. Thanks for sharing the keeper recipe.
Oh yum, this is soooo good! It is fluffy, slightly cheesy (even though I used a little less than what was called for) and has a great crust on top. Everyone loved this. The raw onion (I used a regular one) got really sweet during the baking and that was such a nice touch. YUM!
As we were a little short on time we skipped the bottom crust, but Im sure it would have been a nice addition.
THANK YOU SO MUCH for sharing this keeper with us, WICC! :)
Made and reviewed for your being VIP during Veggie Swap #38 September 2011.
This dish received mixed reviews at dinner last night. I loved it! The others found it to be a bit too spicy for their taste. I used fresh parsley from my garden, onion, medium cheddar and milk to prepare this. Thanks for sharing. Made for Veggie Swap 25.
I definitely give this 5 stars for taste, but right out of the oven it just did not hold together, unfortunately. However by the next day it had firmed up quite a bit. I used regular cheese and some low-fat milk, and the scallions instead of onion. The 6 grain Japanese rice I used in this was great! I served with extra hot sauce. Looking forward to the leftovers for lunch. Thanks! Made for March 2010 veggie swap.
Made this to share with my vegetarian son & his wife & it was a big hit ~ We all thoroughly enjoyed it, with the 4 of us devouring most of it during 1 meal! I don't use soy a lot, but it worked out just fine in this recipe! Thanks for sharing this very nice recipe! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 20]