Ham Brunch Pie
2 small onions, chopped
2 garlic cloves, minced
2 Tbsp. butter
2 – 10 oz. pkgs. frozen spinach (thawed & well-drained)
2 – 14 oz. pkgs. frozen puff pastry (rolled to 1/8″)
3/4 lb. Black Forest ham, sliced
1 lb. Mozzarella cheese, grated
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten – to glaze pastry
Saute onions and garlic in butter. Stir in spinach. Line a 10″ springform pan with pastry, making sure it overlaps the sides.
Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers – pan will be full.
Cover with pastry and pinch the edges to seal. Trim excess pastry and slash the top to allow steam to escape. Brush top crust with beaten egg.
Bake at 400°F for 15 minutes, reduce heat to 350°F and bake for 45 minutes. If the crust becomes too brown, cover lightly (don’t seal) with foil. Cool the pie for 15 minutes and remove springform.
This can be assembled the night before and cooked in the morning.