Southern Ham-And-Cheese Pie

Total Time:
35 min
15 min
20 min

4 servings

  • 10 large eggs
  • Pinch of cayenne pepper
  • 3 ounces ham, chopped
  • 6 ounces muenster cheese, grated
  • 4 tablespoons extra-virgin olive oil
  • 3 bunches scallions, cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 large tomato, cut into wedges
  • 1 teaspoon white wine vinegar
  • 1 tablespoon sugar
  • 4 ounces mesclun greens (about 4 cups)
  • 1/2 head escarole, torn, or 1 bunch dandelion greens, trimmed
  • Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese.

  • Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad.

  • Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad.

  • Per serving: Calories 555; Fat 39 g (Saturated 14 g); Cholesterol 590 mg; Sodium 901 mg; Carbohydrate 21 g; Fiber 6 g; Protein 32 g

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Everyday Celebrations