Ham and Egg Pie

This is great breakfast pie when you don't want to spend a lot of time in the kitchen. or when you have guests and still don't want to spend a lot of time in the kitchen..... the perfect fast breakfast. 

1 - 17 ounce package frozen  puff pastry, thawed (as per manufacturer's instructions)(can also use homemade puff pastry)(I usually use Pepperidge Farms)

1/2 pound Black Forest Ham, thinly sliced and cut into pieces

7 large eggs, at room temperature

3 Tablespoons green onions, finely chopped

2 Tablespoons grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Crushed pepper flakes (optional)

Egg Wash:

1 large egg, lightly beaten

1 Tablespoon milk

1/4 cup grated Parmesan Cheese

Preheat oven to 400 degrees F and place the oven rack in  the center of the oven.  

I use a 9 inch quiche pan, or pie plate (pan).

On a lightly floured surface, roll out one sheet puffed pastry to fit pie plate (pan).

Gently transfer the pastry to the pan.  Evenly arrange 1/2 of the ham in the bottom of the pastry that you just put in the pie dish.  Then sprinkle the ham with the green onions, parmesan cheese, salt, pepper, and crushed pepper flakes.   Break 7 eggs and place them evenly on top of the onions.  Gently prick each yolk with a fork but do not stir the yolks and whites together.  Top with the remaining ham.  Roll the second sheet of puff pastry and place over the ham, pinching the two sheets of puff pastry together.  Trim off any excess pastry with a sharp knife.  Optional... gather up all the left over scrap puff pastry scraps roll out and cut into shapes...  (use small cookie cutter shapes) Place on top of the puff pastry crust of the ham and egg pie.

Egg Wash:

Beat egg with milk and brush the top of the puff pastry.  Sprinkle with the Parmesan cheese.  Bake in preheated oven for about 30 minutes or until golden brown.  remove from oven and cool on wire rack for at least 15 minutes.  Serve hot, or at room temperature, or cold..... your preference.

Makes 4 to 6 servings.