Ham and Cheese Pie

 

                This is a great pie to make when you have leftover cooked ham.

Makes 6 to 8 servings (One 9- or 10-inch quiche pan or pie pan)

• ½ recipe Lemon Pastry, click here for recipe
• 1 tablespoon coarse-grain mustard
• 1 tablespoon butter
• 1 cup chopped fresh mushrooms
• 1 cup chopped green onions
• ¼ cup chopped fresh parsley
• ½ cup heavy cream (35%) or undiluted evaporated milk
• 1 cup shredded provolone or mozzarella cheese
• ¼ cup freshly grated asiago, Parmesan, or Romano cheese
• 3 large eggs, lightly beaten
• 2 cups groud cooked ham, turkey ham, or smoked turkey breast
• 1 large tomato, cut into 12 wedges

1. Roll out the pastry and fit into a 9- or 10-inch quiche pan or pie pan.
2. Prebake it, click here for the technique.
3. Brush the inside of the baked shell with the mustard.
4. Preheat the oven to 350F (180C).
5. In a large, nonstick skillet over medium heat, melt the butter and sauté the mushrooms and green onions for 5 minutes, or until tender.
6. Turn the vegetables into a mixing bowl and add the parsley, half of the shredded provolone or mozzarella, the grated asiago, eggs, and ham ; mix well.
7. Turn the filling into the pie shell and smooth the top.
8. Bake for 35 to 40 minutes, until a knife inserted in the center of the pie comes out clean ; remove the pie from the oven and arrange the tomato wedges over the top.
9. Sprinkle with the remaining shredded cheese ; return to the oven 5 to 10 minutes longer, until the tomatoes are hot and the cheese is melted.
10. Serve chilled, room temperature, or warm, cut in wedges.

BON APPÉTIT