How to make it

  • 1. Preheat oven to 400 F (204 C).
  • 2. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line un-pricked pastry shells with a double thickness of heavy-duty foil.
  • 3. Fill with pie weights, dried beans or uncooked rice.
  • 4. Bake 10-12 minutes or until light golden brown.
  • 5. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown.
  • 6. Cool on wire racks. See Photo
  • 7. Divide ham, cheese, mushrooms and onion between shells.
  • 8. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells.
  • 9. Cover edges loosely with foil.
  • 10. Bake 35-40 minutes or until a knife inserted near the center comes out clean.
  • 11. Let stand 5-10 minutes before cutting.
  • We had a nice salad with this. They aren’t drinkers but I managed a couple glasses of decent red.
  • Homemade pie crust: Homemade Pie Crust

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