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Hearty Ham Pie
SUBMITTED BY:
Jo-Ann Craig
"I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner."
RECIPE RATING:
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(2)
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PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
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)
Servings
US
METRIC
INGREDIENTS
1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1 1/2 cups shredded Swiss cheese, divided
1 (9 inch) unbaked pastry shell
4 eggs, beaten
1 cup light cream
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DIRECTIONS
In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350 degrees F for 45-50 minutes or until knife inserted near the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.
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REVIEWS
Reviewed on Mar. 17, 2008 by MAGICWRITINGGAL
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MAGICWRITINGGAL
Mar. 17, 2008
This was fantastic. It's really a quiche. My husband said it was by far the best he'd ever tasted (and he's not a guy afraid of quiche). I pretty much followed the recipe, except that I used two frozen Pillsbury pie shells. They were shallow, so it made two pies. I also used probably twice as many veggies as it called for, though I didn't substitute any. I did use torn-up Swiss cheese slices instead of shredded since that's all I had and used half-n-half instead of cream. It was really, really good, super easy, tasted healthy, looked bright and pretty, and reheated quite well. Great recipe.
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2 users found this review helpful
This was fantastic. It's really a quiche. My husband said it was by far the best he'd ever...
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Reviewed on Feb. 6, 2008 by Holly Kilcer
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Holly Kilcer
Feb. 6, 2008
Loved this recipe! I used fat free half and half and omitted the green pepper, but otherwise followed the exact recipe. I loved all the veggies in this "pie". This is definitely a keeper and I will make it again!
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2 users found this review helpful
Loved this recipe! I used fat free half and half and omitted the green pepper, but otherwise...
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