1 pie crust shell
2 large eggs
2 cups half and half i used reeds dairy whole
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup ham, diced
1/2 cup cubed new potatoes, sautéed until nearly cooked or frozen hashbrowns
1/4 cup red bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese
Preheat the oven to 375 degrees. Place the oven rack on the lower 1/3.
- From the crust in a nine-inch pan, preferably a silver or light colored pan.
- Whisk together the eggs, half and half, salt, and pepper.
- Stir in the ham, cooked vegetables, and grated cheese. Pour the filling into the unbaked pie shell.
- Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes).
1-1/2 cups Pamela's Baking & Pancake Mix or gluten free flour blend
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons oil
1/4 cup ice water