Breakfast, Lunch, Dinner. This pie got you covered with layers of flaky puff pastry and overloaded filing of ham, cheese and freshly cracked eggs.
This pie …. Is so delicious I ate it all day long. It got everything I love in breakfast and it comes in one huge beautiful piece, this pie.
You know how I love quiche, in love it as much as I love this pie. But because I still have the hangover of how delicious this pie is, I’ll say this is my favorite of the month savory pie. I’m not ditching quiche, I’m just giving us option because the more the merrier, right?
I woke up early on a weekday just to make this pie, that’s how worth it. A lot of people would rather sleep one more hour, but when I’m making this pie I don’t mind waking up one hour earlier than my usual. Also, there’s another reason for that. Pastry that uses puff pastry dough are best eaten the day they are made, even better if you can serve it fresh from the oven, but let it rest for 15 minutes to slightly cool down before you slice it (just a little but of patience here). Serving it fresh will give you the chance to fully appreciate the flaky puff pastry and the melting cheese inside. So I made it early in the morning, and it definitely made my morning a good morning.
Puff Pastry: Homemade or Store-Bought
Here’s the thing to remember, in my experience, store-bought puff pastry are the easiest to use, no argument about that. But the only downside is it get soft and soggy quite fast. But if you are serving it immediately anyway, that shouldn’t be a problem. But if you wish to bring it to a gathering, I suggest you use the homemade puff pasty because the dough is more stable, it doesn’t get soggy as fast. Not that I am endorsing my Homemade Puff Pastry, you can use any Homemade Puff Pastry recipe, but I am just stating it based on my experience. But that’s just my observation, store-bought puff pastry brand could differ from one another, at least for the brand I used, that was my observation. So I leave that up to you, use whatever works for you.
The Filling, So Flexible
I used chicken “ham” for this pie. You can use regular ham, turkey or any of your favorite cold cuts. Mix and match them according to your preference and even make it vegetarian if you like. Use sautéed onion, mushroom and spinach instead of meat, that one is good, delish! The number of eggs and ham depends on how large your baking dish. Mine was 7-inch, and I used 200 grams and 3 eggs, but I think 4 or even 5 eggs will fit in here. I would say the more egg you can fit in the better, I actually run out of eggs that is why I only have 3 here. Adjust according to your preference, there’s no right or wrong here after all, it’s pie, do as you please.
The Cheese, Mix and Match
Now let’s talk about cheese, because cheese makes things better especially for this pie. I used goat cheese because I like the soft and creamy taste it gave whenever used with meat. I also sprinkled it with a mix of mozzarella and cheddar, and if that’s not enough, I sprinkled some Parmesan cheese on top before baking it to give a nice crunch and browning. That’s 4 cheese sprinkled over different layers how can it not be delicious? I love how it looks like after baking, bubbly brown flaky crust, look at that beauty.
What to Serve It With?
I ate this on its own because it’s basically a full meal with bread (crust), ham and egg. At least for breakfast that works for me, just a side of fresh fruits to complete it. For lunch or dinner, I serve it with simple garden salad and of course a dessert to complete the meal. This Ham and Cheese Pie really deserves to be on the spotlight. I hope you will give it a try, to if you do, please let me know how it goes. Let’s get started.
Here is what you should expect inside and out of this gorgeous pie.
- First Layer: Puff Pastry
- Second Layer: Ham + chopped green onions
- Third Layer: Goat Cheese, Egg and Spices
- Fourth Layer: More Ham because the more the merrier
- Fifth Layer: More Cheese because cheese make everything better
- Sixth Layer: Puff Pastry + More Cheese just because I am crazy over cheese
That’s 6 wonderful layers of delicious pie, overload happiness!
- 1 – 17 ounce package (490 grams) frozen puff pastry, thawed (as per manufacturer’s instructions) (can also use homemade puff pastry)
- 200 grams ham
- 3 tbsp green onions, finely chopped
- 1/2 cup goat cheese (divided into 2 equal portions)
- 3-6 large eggs, at room temperature
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3/4 tsp crushed red pepper flakes (optional)
- 3 tbsp Mozzarella cheese
- Egg Wash: 1 large egg, lightly beaten + 1 tbsp milk/cream/water
- 2 tbsp grated Parmesan cheese
- For Vegetarian Option: Sub meat with sautéed onion, mushroom and spinach.
- Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Have ready a 7 inch Quiche pan or pie plate (pan). You can also use a bigger pan 9-inch and increase the egg to 7 eggs.
- Puff Pastry: On a lightly floured surface, roll out one sheet of puff pastry to fit your pan. Gently transfer the pastry to your pan. Let the excess puff pastry hang for folding later.
- Filling: Evenly arrange 1/2 of the ham on top of the pastry. Then sprinkle the ham with the green onions and 1/4 cup goat cheese. Break the eggs and place them evenly on top. This pie size can accommodate up to 7 eggs inside. Gently prick each yolk with a fork but do not stir yolks and whites together. Sprinkle with salt, pepper, and crushed red pepper flakes. Top with the remaining ham. Sprinkle top with more goat cheese and mozzarella cheese.
- Top Layer Puff Pastry: Roll the second sheet of puff pastry and cut into half. Slight roll to make it a little bit bigger. Place over the ham, fold the excess and pinch to seal the sides. I like having thick edges, so I do not trim the puff pastry. If you prefer a thinner crust, trim the excess and pinch to seal edges. If you are using a 9-inch pan, you will need 2 full sheet of puff pastry.
- Chill: Chill in the freezer for about 15 minutes before baking.
- Egg Wash: Beat egg with milk and brush the top of the puff pastry. Sprinkle with the Parmesan cheese.
- Bake in preheated oven for about 30 – 35 minutes or until golden brown.
- Cool: Remove from oven and cool on a wire rack for at least 15 minutes. Serve hot, at room temperature, or cold.
Makes 6 servings.
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