Ham and Artichoke Cheese Pie

 Are you looking for something easy to make with your leftover Easter Ham this year?  If so, give this yummy pie a try. Artichokes, two cheeses chunks of ham in every bite, all served in your favorite pie crust.   It's perfect for brunch or dinner. All you need to do is add a side salad.





Ingredients:

2 14 -Ounce Cans Artichoke  Hearts , Drained and Chopped
2 Cups Cooked Ham Diced
1 Medium Onion Diced
1 Small Shallot Diced
1 Stick Butter
3 Tablespoons Flour
2 Beaten Eggs
1 Teaspoon Salt
1/4 Teaspoon Red Pepper Flakes
Fresh Ground Pepper
1 Cup Grated Monterey Jack  Cheese
1/4 Cup Grated Parmesan Cheese
1/2 Cup Light Cream
1 Beaten egg for brushing on crust.
Pastry For A Double- Crust Pie

Melt Butter and cook shallot and onion in a medium skillet over medium heat until clear.  Transfer this mixture to a large mixing bowl.  Add the Flour, 2 beaten Eggs, Salt, Pepper Flakes and Ground Pepper.  Stir until mixed.  Add the two cheese,  the light cream and the chopped artichoke hearts. Stir until mixed.  Pour mixture over the bottom pie crust.  Cover the the remaining pastry crust and crimp the edges.  Brush with remaining beaten egg.
Bake at 350 F degree oven for 45 minutes, until the crust is golden brown. Let pie set for 15 minutes and serve with a garden salad.

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Chop 1 Medium onion and 1 small Shallot, set aside.

In a skillet over medium heat, melt one stick of butter.

Cook until clear.

Drain two cans of artichoke hearts.

Chop the artichoke hearts.

Dice left over ham.  I had about 3/4 of a lb or two cups.

Transfer cooked onions and shallots to large mixing bowl.

Add 3 Tablespoons flour.

Add two beaten eggs.

Add 1 Cup Monterey Jack Cheese

Add 1/4 Cup Parmesan Cheese.

Add fresh ground pepper ( to taste).

Add 1 teaspoon salt.

Add 1/4 Teaspoon Red Pepper Flakes.

Add Artichokes and ham.

Add 1/2 Cup Light Cream.

Give a good stir.

Add to pie crust.

Add To Crust and crimp edges.  Brush with 1 beaten egg.  Bake for 45 Minutes until golden brown.