Ham and Egg Pie: Preheat oven to 400 degrees F (200
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 your pan. Gently transfer the pastry to
your pan. Evenly arrange 1/2 of the ham on top of the
pastry. Then sprinkle the ham with the green onions, Parmesan cheese, salt and
pepper, and crushed red pepper flakes. Break the 7 eggs and place them evenly on top of the
green onions. Gently prick each yolk with a fork but do not stir yolks and whites together. Top with
the remaining ham. Roll the second sheet of puff pastry and place over the ham, pinching the two sheets of puff pastry together.
Trim off any excess pastry with a sharp knife. If you like, gather up leftover scraps and roll out to make cut
outs in various shapes. Place on top of puff pastry crust.
Beat egg with milk and brush the top of the puff
pastry. Sprinkle with the Parmesan cheese. Bake in preheated oven for about 30 minutes or until golden brown. Remove from
oven and cool on a wire rack for at least 15 minutes. Serve hot, at room temperature, or cold.
Makes 4 to 6 servings.
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Ham and Egg Pie:
- 17 ounce package (490 grams) frozen puff pastry, thawed (as per
manufacturer's instructions) (can also use homemade
1/2 pound (225
grams) ham, thinly sliced
and cut into pieces
eggs, at room temperature
green onions, finely chopped
tablespoons grated Parmesan cheese
crushed red pepper
1 large egg,
(60 ml) grated Parmesan cheese