Egg, ham and cheese pie

    1 hour 30 min

    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.

    80 people made this

    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

    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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    Reviews in English (59)


    This is really a fantastic recipe. But why make it in a pie pan when you can use a spring form pan and have a really beautiful presentation. I made it ahead and froze it as others have done but when I served it I added a green Chile Hollandaise sauce over the top. It really blew every one away.  -  19 Nov 2009  (Review from Allrecipes US | Canada)


    This was delicious! I made it ahead of time & froze. The night before serving, I removed from freezer & placed in fridge. In the morning I baked it as directed--wonderful! This is my family's new favorite for special mornings!  -  03 Mar 2003  (Review from Allrecipes US | Canada)


    This recipe sounds so time-consuming...but it really isn't.Its a great one for camping! I made ahead, froze, then thawed overnight for baking at the campsite. My guys loved it! Since their tastes lean to more savory, I mixed cheddar and jalopena pepper jack cheeses. Used twice the egg called for and half the potatoes. Also added chopped cooked country sausage links. Yummy! Even the other campers came by to see what smelled so good. Had to sit down and write out recipe five times!!!! This is a definite keeper.  -  24 Jun 2002  (Review from Allrecipes US | Canada)