My Half Acre Homestead: Ham and Egg Pie

This Recipe is a Canadianized version of an Old Yorkshire England favorite...the Yorkshire recipe I came accross while reading a Book by the famous UK Vet, James Harriot...here is the piece straight from his book.." The Best Of James Herriot"

English bacon is not the same as our bacon...at least the English bacon from the 1940's wasn't..It could be better compared to our peameal bacon of today.

As I always seem to do...I have taken the recipe and made it my own. And Here it is!!

Bev's Ham and Egg Pie

Ingredients

Two portions of pastry..one for bottom one for lid.

One cup Cubed cooked ham.

One Large onion minced.

Two cups Brocoli florets ( no STEMS)

( You can use frozen..if you DO..rinse the frozen brocoli under hot water..then SQUEEZE out the excess moisture)

One cup loosely packed shredded OLD Cheddar cheese.

5-6 medium to large FRESH eggs.

1/2 tsp of salt

1/2 tsp pepper

1/2 tsp garlic powder

Preheat oven to 375 DF

Roll our one portion of pastry ( see previous post for my recipe!)

Lay it in a fairly deep pie plate...the bottom shell does not have to be pretty..only functional as you won't see it!

Then lay in the cubed ham and minced onion.

Then the Brocoli over that..

Then the shredded cheese...

Sprinkle with seasonings..Then Crack the eggs over top..you want to be careful here..as they can slide off the top..if you want to be Fancy..( which I was NOT) You can seperate the eggs..arranging the yolks around the outer edge..and pouring the whites on top..but the point of this pie is simplicity..and dividing the eggs is bordering on Quishe territory!