Ham And Egg Pie

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
6 eggs, slightly beaten
1 cup cream-style cottage cheese
1/2 cup shredded sharp cheddar cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
2 ounces cooked ham, chopped
2 ounces salami, chopped
2 tablespoons sliced green onion
2 tablespoons snipped fresh Italian parsley

Preheat oven to 350 degree F.

In a medium bowl stir together all-purpose flour, baking powder, and salt. Make a well in center of dry ingredients. In a small bowl combine milk and oil. Add liquid ingredients all at once; stir until moistened. Turn out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

On a lightly floured surface roll dough to a 12-inch circle. Line a 9-inch pie plate with dough. Fold under the extra pastry; crimp edge as desired.

For filling, in a medium bowl stir together eggs, cottage cheese, shredded cheeses, ham, salami, green onion, and parsley. Pour into unbaked crust. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil during baking to prevent overbrowning.

Let stand 10 minutes before serving.

Makes 8 servings.


Pyrex Glass Bakeware Pie Plate 9″ x 1.2″

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