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Ham and Cheese Pie Recipe

Author Photo
By Beatrice Ojakangas | Jul 25, 2018

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Make sure to top with tomatoes and cheese after baking and pop it back into the oven to warm the tomatoes and melt the cheese.
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“Breakfast with Beatrice” by Beatrice Ojakangas, is filled with heart-warming breakfast recipes.
  • 35 to 40 minutes


  • 6 to 8 servings



  • Pastry for a single-crust pie
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon butter
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped scallions (green onions)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup heavy whipping cream or undiluted evaporated milk
  • 1 cup shredded provolone or mozzarella cheese
  • 1/4 cup freshly grated Asiago, Parmesan, or Romano cheese
  • 3 large eggs, lightly beaten
  • 2 cups (3/4 pound) ground cooked ham, turkey ham, or smoked turkey breast
  • 1 large tomato, cut into 12 wedges 


  • Preheat the oven to 450°F. Roll out the pastry and fit it into a 9- or 10-inch quiche pan or pie pan. Prebake the pie shell until pale golden and dry.
  • Brush the inside of the baked shell with the mustard. Lower the oven temperature to 350°F.
  • In a large, nonstick skillet over medium heat, melt the butter and saute the mushrooms and scallions for 5 minutes, or until tender.
  • Turn the vegetables into a mixing bowl and add the parsley, cream, half of the shredded provolone or mozzarella, the grated asiago, eggs, and ham. Mix well.
  • Turn the filling into the pie shell and smooth the top.
  • Bake for 35 to 40 minutes, until a knife inserted in the center of the pie comes out clean. Remove the pie from the oven and arrange the tomato wedges over the top.
  • Sprinkle with the remaining shredded provolone or mozzarella. Return to the oven for 5 to 10 minutes longer, until the tomatoes are hot and the cheese is melted. Serve chilled, at room temperature, or warm, cut into wedges.More from Breakfast with Beatrice:Danish Pancake Balls Recipe
  • Buttery Fruit Squares Recipe
  • Farmhouse Breakfast Sausage Recipe
    Reprinted with Permission 
    Breakfast with Beatrice from and Published by University of Minnesota Press.

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