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Ham and Egg Pie Recipe

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.

Egg Wash: 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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1 - 17 ounce package (490 grams) frozen puff pastry, thawed (as per manufacturer's instructions) (can also use homemade puff pastry)

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

7 large eggs, at room temperature

3 tablespoons green onions, finely chopped

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

crushed red peper flakes (optional)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon milk

1/4 cup (60 ml) grated Parmesan cheese