Ingredients
- 1 (9 inch) refrigerated pie pastry
- 1 cup shredded Cheddar cheese (Collier’s), divided
- 1⁄2 cup shredded Emmanthal cheese (Landana)
- 2 tablespoons all-purpose flour, divided
- 1⁄2 cup diced D-shaped cooked ham (Bauwens)
- 2 tablespoons honey mustard
- 1 1⁄4 cups half-and-half
- 5 eggs, beaten
- 1⁄4 cup chopped green onions
- 1⁄4 teaspoon salt
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Press pastry into the bottom of a 9-inch pie plate.
Bake in the preheated oven for 5 minutes. Poke holes into the pastry with a fork
and continue cooking until lightly browned, about 5 minutes more.
Remove crust from the oven, and reduce the oven temperature to 350 degrees F
(175 degrees C).
Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl;
spread over warm crust.
Mix ham and honey mustard together in a bowl; spoon over cheese mixture.
Mix half-and-half, eggs, green onions, remaining 1 tablespoon flour, and salt
together in bowl. Pour mixture carefully over ham layer; top with remaining
Cheddar cheese.
Bake in the preheated oven for 40 to 50 minutes until set in the center. Cool for
10 minutes before cutting.
