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Hearty Ham Pie Recipe

Hearty Ham Pie Recipe photo by Taste of Home

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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.

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Hearty Ham Pie Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

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 (6 ounces) shredded Swiss cheese, divided
1 unbaked pastry shell (9 inches)
4 eggs, beaten
1 cup half-and-half cream

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° 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 460 calories, 30 g fat (14 g saturated fat), 218 mg cholesterol, 864 mg sodium, 22 g carbohydrate, trace fiber, 23 g protein.

Originally published as Hearty Ham Pie in Country Extra March 1995, p49

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Hearty Ham Pie

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Reviewed on Apr. 29, 2013 by HOGWriter

For some reason, I ended up with a soggy crust on the bottom. Next time will try a glass pie dish and pre-bake the crust a bit. The gang didn't care however; we all thought it had a great combinations of flavors and look forward to having it again.

Reviewed on Jan. 14, 2013 by linda mcg

Very, very good. Left out the peppers, but made no other changes. My husband loved it.

Reviewed on Apr. 11, 2009 by kgraffeo

Very good. I really enjoyed it.