Egg and Ham Pie

Source: Joy of Baking

1 package (14 oz.) frozen puff pastry, thawed (frozen, store bought puff pastry is fine)
1/2 pound (225 grams) ham, thinly sliced
7 large eggs
3 tablespoons green onions, finely chopped
1/2 teaspoon (3.75 grams) salt
1/4 teaspoon pepper

Egg Wash
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Have ready a 9 inch (23 cm) quiche pan or pie plate.

On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry. Break the 7 eggs and place evenly spaced around the quiche pan. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.

Egg Wash: Beat egg with milk and brush the top of the puff pastry. Bake in preheated oven for 25 to 30 minutes for until golden brown. Remove from oven and cool on a wire rack. Serve hot or cold.

Makes 4 to 6 servings.