This is a very delicious brunch casserole. I cut out the 3/4t of salt because the ham and cheeses I was using were very salty. I had some beautiful fresh asparagus, so I blanched it for a couple minutes rather than using frozen.Wonderful! I baked in an 11X7 dish so that the squares I served were nice and high. Beautiful presentation! If you change the pan size, remember to increase the baking time. My 11X7 took 43 minutes (28 at 425 degrees and 15 at 375 degrees) Halfway through I covered with foil to prevent excessive browning. It cuts better if you allow it to stand 10 minutes prior to serving as the recipe suggests.Great dish, Bettina!
I served this recipe to my family for Sunday breakfast, and we all thought it was great. The one thing I would warn people about is that you have to serve it immediately. It comes out of the oven all fluffy, tall, and steamy, but after 15 or 20 minutes it deflates and gets an unpleasant floury taste. Reheating it will not restore its original light fluffy texture. I used fresh asparagus precooked until just tender instead of the frozen, and I would guess that I used closer to 20 ounces than 10. I will definitely serve this recipe again.
I used egg substitute instead of real eggs, cottage cheese instead of parmesan cheese, seasoned salt instead of regular salt and tarragon, and reduced fat Jimmy Dean sausage instead of ham; I added minced garlic, fresh sliced mushrooms, and sliced zucchini - the result was fabulous! Cooking time was about 30-35 minutes for this. My husband loved it, as well!
This casserole was the main entree for a brunch that I served to a ladies group in April. I host this group once or twice a year and usually have a lot of food left over but not this time as most had seconds and several asked for the recipe. It was super easy to assemble and as there was no last minute preparations I could enjoy my guest during the baking and resting time. I will definitely serve this again for one of my brunches.
Totally awesome recipe! My sister's family loved it as well. I did make some minor changes. I sauteed the pepper and onion in 2 tsp. butter and 1 tsp. minced garlic. I left out the Tarragon and added in 1-1/2 cups mozzarella cheese along with the parmesan. And I substituted smoked cheddar cheese for the topping! This recipe is definitely a keeper!
We really liked this. I halved it and made it in a pie pan since there were only two of us. I used ricotta instead of parmesan, mixed most of the cheddar into the eggs, and fresh asparagus that I boiled for 3 minutes first. Baked at 425 for 20 minutes then 350 for another 5 min after adding more cheddar on top. I highly recommend the ricotta, it gave it a very creamy texture.
This recipe is so good. I decided to put the ingredients into a pie shell for a quiche. Definately had to reduce the ingredients but turned out very well. I can't wait to make it again!
Very good--even with canned asparagus (yuck!) we loved every bite. I did not use bell pepper because I don't like it and I adjusted the ingredients to make about half. It was plenty for my husband and me and we will be having leftovers in the morning! Thanks!
I would say this is just average. Not nearly enough flavor for me and nowhere near as good as any quiche i've ever made in the past. Not that it's bad it's not. It's just not good enough to make again. I served it for christmas brunch and it was the one item no one went back for seconds on:-(
