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Brush bottom crust with 1 Tbsp. Dijon mustard before topping with filling. The mustard creates a barrier to help prevent the bottom crust from becoming soggy from the moist filling.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Alterations: Double the cheese (2 cups), 1 extra egg (7) & sprinkle egg with salt, pepper & garlic powder (after removing the 1 tbsp for brushing on top of dough)
NOTE: Place pizza tray under pie in over as spring form pan leaks!
I made this today for dinner and we all loved it. My 2 1/2 year old ate her whole slice. I added a bit more salad dressing and I think I should have stuck to the recipe as it made the bottom pastry a tad bit wet. I really enjoyed it however and I intend to make it during the holidays to keep in the fridge for guests. Thank you Kraft.
I made this for brunch on Saturday and it was so yummy! I added some garlic to the eggs to give it a little more flavour. I wouldlike to try it with some heat, maybe some cayanne pepper to spice it up!