Shelly's Recipe

HAM BRUNCH PIE

Category: Quiche and Savory Tarts / Tartlettes

2 small onions, chopped
2 clove garlic, minced
2 tbsp butter
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 (14 oz) pkg frozen puff pastry, rolled to 1/8 inch
3/4 lb Black Forest ham, sliced
1 lb mozzarella cheese, grated
2 red peppers, seeded and diced
8 eggs, beaten
1 egg, beaten to glaze pastry

Saute onions and garlic in butter. Stir in spinach. Line a 10 inch springform pan with pastry, making sure it overlaps the sides. Layer 1/2 of each of the following in order: ham, cheese, red pepper, spinach mixture into pie shell. Pour in 1/2 the beaten egg. Repeat layers - the pan will be full. Cover with remaining pastry and pinch the edges to seal. Trim excess pastry and slash the top to allow steam to escape.

Brush top crust with beaten egg. Bake at 400 for 15 minutes. Reduce heat to 350 and bake for 45 minutes. If crust becomes too brown, cover lightly, but do not seal, with foil. Cool the pie for 15 minutes and then remove from pan. Serves 10.

NOTE: This can be assembled the night before and baked the next morning. Allow the pie to be at room temperature about 30 minutes before baking.