1 ½ cups Hamilton's Smokehouse Black Forest Ham, diced
1 (9-inch) frozen ready-to-bake pie crust
1 tablespoon butter
½ medium yellow onion, diced
1 teaspoon garlic, minced
4 large eggs
1 cup half-and-half
½ teaspoon Italian seasoning
Fine sea salt and freshly cracked pepper
1 cup Swiss cheese, freshly grated
1 cup cheddar cheese, freshly grated
Preheat oven to 375°F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool.
Add the butter to a non-stick pan and melt over medium-high heat. Add in the diced onion and cook, 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to slightly cool.
In a large bowl, whisk the eggs until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper (to taste; I use a heaping 1/4 teaspoon of each).
Gently stir in the cubed Hamilton's Smokehouse Black Forest Ham and both cheeses. Stir in the cooked onion and garlic mixture.
Pour filling into the par-baked pie crust (still on the baking sheet) and bake on your lower oven rack (not the top one) for 35 to 42 minutes, or until set and very slightly jiggly in the centre. Serve warm. Enjoy!
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