Sherwin Faden
This is an amazing dish. At first I wondered if it would be too tart, but it was not. I baked it for 35 minutes. I think for 30 would have just been fine for my oven. I was half expecting that much of the dish would be left, but even though a lot of food had been consumed for dinner, people could not stop coming back for seconds and thirds. I made it without the crust to keep down on carbs a little. Perhaps without the crust, expect it to well satisfy only 4 people. :) I also thought my eggs were not large enough, so I added a fourth. I served this cold from the fridge the next day. It was incredibly refreshing and light. I want to make it again.