Ham and Egg Pie
Elevate your mealtime with this classic Ham and Egg Pie, a hearty and flavorful dish that's perfect for breakfast, brunch, or dinner. Featuring a buttery, homemade pie crust encasing a rich filling of diced ham, creamy eggs, and shredded cheddar cheese, this recipe is as satisfying as it is easy to make. A dash of heavy cream adds velvety smoothness, while sliced spring onions lend a fresh pop of flavor. The golden, flaky crust brushed with milk offers the perfect finish to this crowd-pleasing pie. Ready in just over an hour and serving six, this savory pie pairs beautifully with a crisp side salad or seasonal veggies for a complete meal. Whether you’re hosting a gathering or preparing a comforting family dinner, this Ham and Egg Pie is sure to impress.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 6 tablespoons cold water
- 200 grams ham (diced)
- 6 large eggs
- 120 milliliters heavy cream
- 100 grams cheddar cheese (shredded)
- 2 stalks spring onions (sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons milk (for brushing)
Instructions
Preheat the oven to 190°C (375°F).
To make the pie crust, combine the all-purpose flour and a pinch of salt in a large mixing bowl.
Add the cold, cubed butter to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
While the dough chills, prepare the filling. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smoothly combined.
Stir in the diced ham, shredded cheddar cheese, and sliced spring onions. Set the mixture aside.
On a floured surface, roll out two-thirds of the chilled dough to fit a 9-inch pie dish. Carefully line the dish with the pastry, pressing it into the edges and trimming any excess.
Pour the ham and egg mixture into the prepared pie crust, spreading it evenly.
Roll out the remaining dough and place it over the filling as a lid. Seal the edges by crimping or pressing with a fork, then trim any excess pastry.
Cut a few small slits in the top of the pie to allow steam to escape during baking.
Brush the top of the pie with milk to encourage browning.
Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1720 mg | 573% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.8 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1085 mg | 83% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
