| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie shell, prebaked |
| 1 |
c |
Smoked or cooked ham, diced |
| 1 |
c |
Grated Mozzarella or Jack |
|
|
cheese |
| 1 |
T |
Chopped fresh basil or |
| 1 |
t |
Dried basil leaves |
| 1 |
T |
Mustard |
| 3 |
|
Eggs |
| 3/4 |
c |
Whipping cream |
| 1 |
ds |
Black pepper |
| 1 |
T |
Parmesan cheese |
|
|
Sliced tomatoes |
|
|
Basil leaves or parsley |
INSTRUCTIONS
Prebake pie shell for 5 minutes at 400 F. Mix ham, cheese and basil
leaves. Spread mustard on bottom of prebaked pie shell. Sprinkle with
ham-cheese mixture. Beat eggs, cream and black pepper. Pour mixture
over ham and cheese in pastry shell. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 F. on middle level of oven for 30 to 35
minutes until filling is set and lightly browned. Garnish with fresh
basil leaves or parsley and sliced tomatoes. Serve immediately. Posted
by Angela, WWiVnet. Electronic format by Cathy Harned. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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