14 oz pie dough, prepared
8½ oz forest ham, deli ham, cut into cubes
8½ oz brie cheese, sliced
4 eggs
½ cup heavy cream
¼ tsp ground nutmeg
all purpose flour , for dusting
Dust your working area with flour, then roll out your pie dough until roughly ½-inch thick.
Gather the pie crust with your rolling pin, then place it on top of your 9-inch pie plate. Press to fill up your pie plate.
Trim the excess dough, then crimp the edges of the crust into waves.
Set aside in a chilled area for roughly 30 minutes to allow the pie crust to rest.
Preheat the oven to 425 degrees F.
When ready, place pie weights on top of your pie crust and blind bake for 10 minutes.
For the filling:
Combine eggs, cream, nutmeg, and salt. Whisk until evenly incorporated.
Once blind-baked, set aside the pie crust at room temperature for about 30 minutes and allow it to cool down completely.
Remove pie weights and lower oven temperature to 350 degrees F.
Once pie crust has cooled down, layer your brie cheese wedges, then sprinkle your ham cubes around.
Pour your prepared custard and bake for roughly 35 minutes or until filling is set.
Once baked, portion your pie accordingly and serve!
Sugar: 1g
:
Calcium: 87mg
Calories: 443kcal
Carbohydrates: 26g
Cholesterol: 149mg
Fat: 29g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 2g
Potassium: 222mg
Protein: 18g
Saturated Fat: 13g
Sodium: 741mg
Trans Fat: 1g
Vitamin A: 516IU
Vitamin C: 1mg
