Reviewed: Nov. 21, 2007

Add a little grated onion and garlic or grated shallots...sprinkle with parmesean cheese both before and after baking.

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Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Mar. 31, 2007

I think I needed to cover the crust with foil toward the end. I had to take it out because it was really getting brown. I would have preferred the texture a bit firmer (so I guess cooked longer). Also next time, I might try to add spinach or onion or a different kind of cheese. It was a little mild in flavor. Also, the milder flavors taste better when it isn't so hot out of the oven.''

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Reviewer:

Nette

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Reviewed: Feb. 5, 2007

Yummy! Everyone couldn't stop eating it. I made it for someone and everyone else ended up eating all of it, so now I'll have to make another. Very good. Great dish for a dinner party.

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