@Amandarama That’s the recipe I use, and it’s a huge hit every time. My adjustments: I only use one egg (less custardy final product), I change the cheeses, and I use a mixture of bread crumbs and shredded parm on top (no cream cheese). For cheeses I use equal parts Dubliner (for flavor), fontina (for meltiness), and Monterey Jack. The first time I added Jack it was because it was all I had, and it created a wonderful toasty golden crust all around the sides and bottom of the pan. Jack then went into regular rotation. You can use any cheeses, of course, but this is the preferred combination I’ve hit on.
I also use less cream than the recipe calls for (more half & half and/or whole milk) which also makes it less custardy.
@Amandarama This probably isn’t the first time you’ve read me going on about this recipe. 
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