Flakey pastry piled with smoked Aussie ham, cheese and fresh eggs - how could you go wrong? Grab one of our bone in leg hams from Woolies and give this a crack!
1 hr 45 mins
Serves 4
Medium
what you need
150g Three Aussie Farmers Half Leg Ham, roughly chopped
2 sheets short crust pastry
⅓ cup cheddar cheese, grated
⅓ cup mozzarella cheese, grated
⅓ cup parmesan cheese, grated
1 tomato, diced
150g baby spinach leaves
1 spring onion, finely sliced
200ml heavy cream
6 eggs
½ tsp. salt
¼ tsp. ground black pepper
how to make it
Preheat fan-forced oven to 190°C.
Lay pastry sheet carefully in the pie dish and crimp edges to form pie crust.
Line with baking paper and fill with dried beans or pie weights to blind bake for approx. 15 mins or until lightly golden and set. Remove weights and continue baking for a further, 5 to 10 mins until the bottom crust is golden.
Let the pie crust cool slightly, then scatter ham, cheeses, tomato, spinach and spring onion over the pie crust.
Whisk together heavy cream, eggs, salt and pepper in a large bowl and then pour the egg mixture over the filling in the pie dish.
Bake for 40 mins until just set in the centre, then set aside to cool for 15 mins.
Serve with a leafy green salad and enjoy!
Our Leg Ham’s are naturally wood smoked and cooked on the bone. We offer both traditional Hock end and Butt end half leg hams. Glaze and roast in the oven, or slice and dice for sandwiches, pastas, risottos and pizzas!
