About this recipe: This breakfast tart resembles a delicious quiche. The pastry is easy to make and quite impressive if you've got guests staying over. The tastes and textures in this tart are heavenly - it takes a bit of work but is well worth it!
If you cannot find Monterey Jack cheese, use a mild Cheddar.
This was a delicious addition to a small brunch! I used 2 frozen Marie Calendars pie shells (to save time) and reduced the amount of cheese by half, and it was GREAT! - 28 Sep 2003 (Review from Allrecipes US | Canada)
What a nice treat! It is time consuming like an old-fashioned recipe - before the days of throw a can of soup in with something and ta-da it's done --but, it's worth the effort! I made it for a Father's Day brunch; it was well received. I used 9-in pie plates and I think next time I will reduce the amount of cream as it was just a tad soft. Like someone else mentioned try a longer baking time, it didn't seem done so I turned down the heat and gave it another 30 minutes. Try it with different meats and cheeses, it's probably very versatile. Reminded me of a bed-and-breakfast style dish -with the fresh herbs and touch of nutmeg and almonds. - 15 Jun 2003 (Review from Allrecipes US | Canada)
You were right when you said this is some work...but the crust was excellent. Great taste, I added a few things; shallots, broccoli,swiss cheese instead of cheddar. My husband thougth it was great, actually had two helpings. - 03 Dec 2000 (Review from Allrecipes US | Canada)