Egg pie with ham and cheese

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 555, total fat 39 G., saturated fats 14 G., proteins 32 G., carbohydrates 21 G., fiber 6 G., cholesterol 590 mg, sodium 901 mg, sugar 1 G.

This hearty and delicious pie will be a hit with those on a gluten-free diet. It's similar to a quiche without the crust, but a little denser. To make it, you'll need a cast-iron skillet that can be transferred from the stovetop to the oven. Serve for breakfast or dinner, accompanied by a juicy fresh vegetable salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 large eggs
A pinch of cayenne pepper
90 g ham, cut into pieces
170 gr. grated muenster
4 tablespoons extra-virgin olive oil
3 bunches green onions, cut into 5cm pieces.
1 large tomato, cut into wedges
1 teaspoon white wine vinegar
1 tbsp. sugar
110 g mesclun lettuce (about 4 cups)
Half a head of escarole, torn, or 1 bunch of dandelion greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, ham, Munster cheese, tomatoes, ground cayenne pepper, mesclun salad mix, escarole salad, wine vinegar

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to broil. Whisk the eggs in a large bowl with 2 tablespoons of water and cayenne pepper. Add the ham and half the cheese.
In a 6- to 8-inch ovenproof skillet, heat 1 tablespoon olive oil over medium heat, swirling the pan to coat the bottom. Add the green onions, 1/4 teaspoon salt, and season with pepper to taste; cook until wilted, 4-5 minutes.

Reduce heat to medium-low, pour in the egg mixture, and gently fold with a rubber spatula to distribute the filling. Cook until the egg is set on the bottom, about 4 minutes. Sprinkle with the remaining cheese, transfer the pan to the oven, and bake until golden brown, about 10 minutes. Let sit while you prepare the salad.
Season the tomatoes with salt and pepper in a bowl and toss with vinegar, sugar, and the remaining 3 tablespoons of olive oil. Add the salad greens and toss. Slice the pie and serve with a salad.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Summer dishes / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Leafy salads / / Food Network - recipes

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