Egg, ham and cheese pie

    Egg, ham and cheese pie

    76saves
    1hr30min


    64 people made this

    About this recipe: An incredibly hearty pie, which is perfect to be served for brunch, lunch or dinner. A golden puff pastry encases layers of egg, chopped ham, potatoes, onion and cheese.

    Ingredients
    Makes: 1 25cm pie

    • 1 packet pastry sheets
    • 50g butter
    • 6 red potatoes, peeled and sliced 3mm thick
    • 1 onion, thinly sliced into rings
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 30g butter, divided
    • 6 eggs
    • 4 tablespoons chopped fresh parsley
    • 1 pinch salt
    • 1 pinch black pepper
    • 2 tablespoons water
    • 225g cooked ham, thinly sliced
    • 225g Cheddar cheese, grated
    • 1 egg
    • 1 tablespoon water

    Method
    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat oven to 190 C / Gas 5. Line a 25cm quiche dish with one sheet of puff pastry. Set aside.
    2. In a large frying pan, melt 50g butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
    3. In another frying pan, melt 15g butter until sizzling. Meanwhile, in a small bowl, stir together all omelette ingredients except remaining 15g butter. Pour half of omelette mixture into heated frying pan. Cook over medium heat. As omelette sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelette onto baking tray. Repeat with remaining butter and omelette mixture.
    4. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelettes, half ham, half of fried the potatoes, half grated cheese, remaining potatoes, ham, cheese and second omelette. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
    5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

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