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Ham and Egg Pie Tested Recipe

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Ham and Egg Pie Recipe

Most of the time, I do not give a lot of thought to what I eat for breakfast. But when I want something special I often make this Ham and Egg Pie. The recipe was given to me by a friend over 25 years ago and it is a family favorite. This savory pie has a beautiful golden brown crust and inside are slices of ham, nicely cooked eggs, flecks of chopped green onions, a sprinkling of crushed red pepper, and freshly grated parmesan cheese. It is good as a breakfast dish but it also makes a nice weekday meal served with a tossed salad and fresh bread.

 

This Ham and Egg Pie calls for frozen store bought puff pastry which makes this dish a snap to put together. I use Pepperidge Farm Puff Pastry Sheets that can be found in the freezer section of most grocery stores. The puff pastry does need to be thawed before using, which usually takes about 30-45 minutes. So keep this in mind when making this recipe. Once the pastry has thawed, each sheet is rolled to fit a 9 inch (23 cm) quiche or pie pan. Then take one sheet of the puff pastry and line your pan. Next, cover the pastry with half the slices of ham, then the eggs. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, Parmesan cheese, and a grinding of salt and pepper over the eggs and top with the remaining slices of ham. Cover with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off any excess pastry. The final step is to brush the top of the pie with the egg wash and the grated parmesan cheese. The pie is baked in a hot oven until golden brown. Remove from oven and let cool for about ten minutes before serving. Leftovers can be covered in stored in the refrigerator. Can be reheated or eaten cold.
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Ham and Egg Pie: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Have ready a 9 inch (23 cm) quiche pan or pie plate (pan). 

On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry.  Break the 7 eggs and place them on top of the ham. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, Parmesan cheese, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.

Egg Wash: Beat egg with milk and brush the top of the puff pastry. Sprinkle with the Parmesan cheese. Bake in preheated oven for 25 to 30 minutes or until golden brown.  Remove from oven and cool on a wire rack. Serve hot or cold.

Makes 4 to 6 servings.

Ham and Egg Pie Recipe:

1 package (17.3 ounce) (490 grams) frozen puff pastry, thawed (as per manufacturer's instructions)

1/2 pound (225 grams) ham, thinly sliced

7 large eggs

3 tablespoons green onions, finely chopped

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

red pepper flakes (optional)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon milk

1/4 cup grated Parmesan cheese

 
 
     
 

 

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