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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.
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 8 eggs and place evenly spaced around the quiche pan. 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.
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Ham and Egg Pie Recipe:
1
package (14 oz.) frozen puff pastry, thawed (frozen, store bought puff
pastry is fine)
1/2 pound (225
grams) ham, thinly sliced
8 large
eggs
3 tablespoons
green onions, finely chopped
2
tablespoons grated Parmesan cheese
1/2 teaspoon
(3.75 grams) salt
1/4 teaspoon
pepper
Egg
Wash:
1 large egg,
lightly beaten
1 tablespoon
milk
1/4 cup
grated Parmesan cheese
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