- Prepared pie crust
- 1/4 pound ham, cut into ½-inch dice
- 1/4 pound swiss cheese, into ½-inch dice
- 1-2/3 cups Darigold Heavy Cream or Half-and-Half
- 3 eggs
- 1/4 cup water
- 1/2 teaspoon salt
Roll pie crust out and fit into a 9-inch pie pan. Cut off excess crust, save for another use, and finish edge as desired. Place the pan on a cookie sheet. Distribute ham and cheese evenly over bottom of the crust.
Combine cream, eggs, water and salt in a medium mixing bowl; whisk to blend. Pour mixture over ham and cheese to fill just below the rim of the crust. Do not overfill.
Bake at 350°F for 30 minutes, or until custard is set and center of pie still jiggles. Cool 10 minutes before serving.
RECIPE YIELD/SERVING SIZE
Makes 8 to 10 servings.