Elitetwigs Healthy Ham And Mushroom Mini Pies Food

DEEP-DISH HAM PIE

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.

HAM MUSHROOM PIE

Steps:

• Cut ham to fit the bottom of pastry shell; place into shell.
• In a bowl, combine the remaining ingredients; mix well.
• Pour over ham.
• Cover edges of piecrust loosely with foil to prevent over-browning.
• Bake at 425* for 35-40 minutes or until a knife inserted near the center comes out clean.

SAVORY HAM AND MUSHROOM QUICHE

Steps:

• Saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
• Beat eggs, add cream, salt and pepper.
• (If not using tart shell, also add 1 T Dijon mustard.) Option 1: Quiche in tart shell.
• Brush pre-baked tart shell with 2 T Dijon mustard.
• Scatter over ham mixture, then cover with 1/2 c shredded cheese.
• Pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
• Bake at 375* for 25-30 minutes, or until custard sets.
• Let sit before slicing.
• Option 2: Mini Quiches without pastry shell.
• Grease 10 muffin cups.
• Divide ham mixture evenly among cups.
• Divide half cup cheese evenly among cups.
• Divide custard mixture evenly among cups.
• Bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.