* 1 puff pastry unbaked
* 8 large eggs
* 1/4 cup + 2 Tbsp heavy cream
* 2 Tbsp sour cream
* 1 tsp sea salt
* 1/2 tsp ground white pepper
* 1/8 tsp fresh ground nutmeg
* 1 cup cubed cooked ham (I used deli sliced ham and cut into squares)
* 1/2 cup chopped Hatch green chile (I used frozen Bueno Hatch Autumn Roast and fried in a pan to remove excess moisture.)
* 1 cup shredded cheddar cheese
* 1/2 cup mozzarella cheese
**Instructions**
1. Preheat oven to 325 degrees.
2. Prepare cold puff pastry and cut to fit into a 9″ pie plate. Pre-bake for 5 minutes. Weigh it down so it doesn’t over puff.
3. In a large bowl, whisk together room temperature eggs, cream, sour cream and seasoning.
4. Sprinkle 1/2 cup cheddar cheese, then ham, and green chile (that has been heated in pan to remove excess moisture), then another 1/2 cup cheddar cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup mozzarella on top of egg mixture.
5. Bake for 35-45 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving. If top browns too much, cover loosely with foil last minutes of baking.
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**Ingredients**
* 1 puff pastry unbaked
* 8 large eggs
* 1/4 cup + 2 Tbsp heavy cream
* 2 Tbsp sour cream
* 1 tsp sea salt
* 1/2 tsp ground white pepper
* 1/8 tsp fresh ground nutmeg
* 1 cup cubed cooked ham (I used deli sliced ham and cut into squares)
* 1/2 cup chopped Hatch green chile (I used frozen Bueno Hatch Autumn Roast and fried in a pan to remove excess moisture.)
* 1 cup shredded cheddar cheese
* 1/2 cup mozzarella cheese
**Instructions**
1. Preheat oven to 325 degrees.
2. Prepare cold puff pastry and cut to fit into a 9″ pie plate. Pre-bake for 5 minutes. Weigh it down so it doesn’t over puff.
3. In a large bowl, whisk together room temperature eggs, cream, sour cream and seasoning.
4. Sprinkle 1/2 cup cheddar cheese, then ham, and green chile (that has been heated in pan to remove excess moisture), then another 1/2 cup cheddar cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup mozzarella on top of egg mixture.
5. Bake for 35-45 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving. If top browns too much, cover loosely with foil last minutes of baking.