The savory pie with eggs, Emmenthal, and ham is truly exquisite; in this version, I layered it: puff pastry, followed by ham, then grated cheese, and finally, it’s all covered with the egg mixture. Soft and very tasty, I assure you that not a piece will be left.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 Puff Pastry (round, 8 oz)
- 6 eggs (medium)
- 2 tablespoons Parmigiano Reggiano (grated)
- 2 pinches fine salt
- 1 pinch black pepper (ground)
- 5 fl oz cream (for cooking)
- 3.5 oz cooked ham (sliced)
- 3.5 oz prosciutto (sliced)
- 5.3 oz Emmenthal (cubed)
- 1 1/2 cup milk
Preparation
In a bowl, beat the eggs, add salt, pepper, Parmigiano, cream, and milk, and continue mixing until well blended.
Line a 11-inch diameter baking pan with parchment paper, cover it with the puff pastry.
Cover the bottom with slices of ham, grate the Emmenthal with a coarse grater and distribute it well on the bottom.
Now pour the egg mixture into the pan, trying to cover the bottom well.
Bake at 356°F for about 45/50 minutes on the second rack from the bottom.
Suggestions/Tips
You can use cheeses and cold cuts that you like best. For the cheeses, I recommend not using those that are too watery, like mozzarella, but instead of Emmenthal, you could use provola, either sweet or smoked.
Do not bake the pan in the upper part of the oven, otherwise the surface may burn and not cook completely. Place it on the lower racks: I placed it on the second rack from the bottom.
If you liked the savory pie with eggs, Emmenthal, and ham, try other savory pie recipes:
Collection: Savory Pie Recipes
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