Books & Spoons Recipe for THE BREAKFAST CASSEROLE WITH MOZZARELLA

I have been on a hunt for a new, delicious, looking-good-on-a-serving-table type of a breakfast casserole that has no onions or peppers and still tastes great. Hah. That turned out to be a tall order, and I have tried so many recipes by now, played with seasoning and herbs, and cheese because everything is better with cheese.... 
I have had some tasty concoctions and here is one of my favorites so far. 
It has it all - olives, tomatoes, ham, cheese, thyme, mozzarella - and could be made as a savory pie as well for an evening with the family and friends. It has color, it has flavor, it has a great texture, I liked the pie shell on the bottom of the pan giving it form after taken off the pan. The mozzarella inside of it was good, but not necessary. Also, remember that the mozzarella will get hard if you overbake it even if the rest of the casserole makes it fine. 
If you want to take the whole casserole off the pan for the serving, I recommend a parchment paper under the pie crust to make it easier to remove from the pan.

The more the flavor in the cheese, the more flavor in the casserole. You can have a little blue cheese drizzled into the mix as well if you are a fan of it. 
Lots of options out there, it is just trying and tasting, and baking and sampling to find the perfection that suits your style.

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What is your favorite savory pie or breakfast casserole dish? How have you resolved any allergy issues? Do you always make them without meat to respect the possible vegetarians in the group? Please let me know in the comment section, I am curious to hear your thoughts. 
It is 72 days till Christmas, I am sure I will find one recipe that will be 'the perfect breakfast casserole' for my needs. 
Till next time
~ Cheers! 

BREAKFAST CASSEROLE 

• 1 PIE CRUST
• 8 EGGS 
• 100 ML / 3 OZ CREAM
• 200G  / 7 OZ CHEESE, GRATED (Stronger the flavour, better the taste)
• THYME
• OLIVES
• HAM, CHOPPED
• CHERRY TOMATOES
• SALT + PEPPER

1. Roll out the pie crust dough, and set carefully on the pan, cut extra dough off. Make sure the dough is left rather thick so it can hold the form after baking and taken off the pan
2. Put the mozzarellas into the pan with the pie crust
3. Mix the eggs and cream well together, adding a dash of salt, pepper, and thyme
4. Add the grated cheese into the egg custard mix
5. Pour the egg custard mix over the mozzarella balls
6. Add ham, olives, and cherry tomatoes
7. Bake in the oven (180 C/350F) for about 30 minutes until the custard has set.