Ham and egg pie with tomato jam

Recipe from: 10/25/2007 12:00:00 AM
Ingredients 22
Servings 5
Time 20

Ingredients

  • Pie
  • 1
    packet (400 g) puff pastry, defrosted
  • 1
    packet (240 g) sun-dried tomatoes
  • 250
    g
    ham shavings
  • 7
    large eggs
  • salt and freshly ground black pepper to taste
  • 6
    spring onions, roughly chopped
  • 100
    g
    feta cheese, roughly crumbled
  • 150
    ml
    grated Cheddar cheese
  • 100
    ml
    grated mozzarella cheese
  • 1
    egg yolk
  • 30
    ml
    milk
  • Cherry tomato jam
  • 30
    ml
    olive oil
  • 1
    red onion, halved and thinly sliced
  • 1
    garlic clove, crushed
  • 3
    ml
    ground cumin
  • 2
    ml
    ground coriander
  • 600
    ml
    cherry tomatoes
  • 15
    ml
    brown sugar
  • 15
    ml
    balsamic vinegar
  • salt and freshly ground black pepper to taste
 

Method

35
 
Pie
Preheat the oven to 200 °C. Lightly grease a 23 cm quiche or cake tin. Alternatively use a pan with an ovenproof handle. Gently roll out the pastry on a floured surface. Line the prepared tin with the pastry. Cut the remaining pastry into strips and refrigerate until needed. Arrange the sun-dried tomatoes over the the crust and scatter a few ham shavings on top. Break the eggs into the pan, spacing them evenly. Prick each egg yolk with a cocktail stick to prevent it bursting. Season with salt and pepper and sprinkle over the spring onions and feta cheese. Scatter the remaining ham shavings on top and sprinkle with the Cheddar and mozzarella cheeses. Arrange the reserved pastry strips on top. Whisk together the egg yolk and milk and brush the pastry strips with the egg wash. Bake the pie for 30 to 35 minutes.
Tomato jam
Make the jam while the pie is in the oven. Heat the olive oil in a pan over low heat and sauté the onion until soft. Add the garlic, cumin and coriander and sauté for another 2 minutes. Add the tomatoes, brown sugar and vinegar and simmer over medium heat until the tomatoes start to burst. Remove from the heat and season with salt and pepper.
 

Read more on: bake
 

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