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
- Roll out the pastry and fit into a 9- or 10-inch quiche pan or pie pan.
- Prebake it, click here for the technique.
- Brush the inside of the baked shell with the mustard.
- Preheat the oven to 350F (180C).
- In a large, nonstick skillet over medium heat, melt the butter and sauté the mushrooms and green onions for 5 minutes, or until tender.
- 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.
- Turn the filling into the pie shell and smooth the top.
- 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.
- 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.
- Serve chilled, room temperature, or warm, cut in wedges.
BON APPÉTIT
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