We tried this for brunch: https://smittenkitchen.com/2016/01/spaghetti-pie-with-pecorino-and-black-pepper/ Instead of 8 oz pecorino, we used 6 oz pecorino and 2 oz parmesan. We also added about ½ tsp crushed red pepper to the egg mixture. Finally, I concur with Smitten Kitchen that the springform pan needs to be tightly wrapped with foil to avoid unwanted spillage. I also placed the foil-wrapped springform pan on a foil-lined baking sheet. (Mar. 2017)
Note: This recipe likely will leave a lot of baked cheese residue in the grooves of your springform pan. I still haven’t figured out how to remove all of the residue.
Cooking Adventures 