Ham and Egg Pie: The Recipe
Serves 6 to 8
Preparation time: 20 minutes
Cooking time: 40 minutes
- Shortcrust Pastry
- 1 tablespoon (15g) butter
- 1 onion, chopped
- 6 eggs
- 1/3 cup (75ml) heavy (double) cream
- 5 ounces (150g) cooked ham or bacon, sliced into 1/2 by 3/4-inch (1 by 2cm) pieces
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper
Ham and Egg Pie: The Preparation
Preheat the oven to 350-degrees Fahrenheit (180 Celcius/Gas mark 4)
Roll out the pastry and line a 10-inch (25cm) pie pan. Trim the pastry so that it is a bit bigger than the pan, then fold up the edges slightly so that you have a slight lip all the way around. This will prevent the cream from running out when you put the pie in the oven. Refrigerate while you prepare the filling.
For the filling, melt the butter in a small saucepan over low heat, add the onions, and cook until soft, 5 to 8 minutes. Whisk two of the eggs in a bowl, add the cream, the cooked onions, chopped ham, and parsley. Season with salt and pepper. Pour this into the pastry. Carefully break the remaining eggs onto the tart, trying to keep the egg yolks intact.
Bake for 25 to 35 minutes, until the custard is set in the center and the eggs on top are just cooked. Serve warm or allow to cool and pack for a picnic. Cut slices of the tart straight from the pan.