This is one of the easiest yet impressive recipes you can make for a crowd. The hardest part about making this pie is scrambling the eggs. Once the eggs are cooked you simply layer all the ingredients, top with the store bought puff pastry and bake until golden brown and hot. It is delicious served warm but can also be enjoyed at room temperature.
12 eggs plus 1
2 tbsp Dijon mustard
2 tbsp butter
450g -1 package of pre-rolled puff pastry (2 sheets)
1 tbsp all purpose flour
600g frozen spinach, thawed and drained
200g (10 slices) Swiss cheese slices
300g thinly sliced ham
300ml (1 small jar) whole roasted peppers, drained and sliced in half.
NOTE: Thaw the puff pastry according to package directions and keep in the fridge until step 3.
Preheat oven to 350F
Crack 12 eggs into a large bowl and whisk in Dijon mustard.
Add butter to a non-stick pan set over medium heat. Once melted add the eggs. Cook, stirring every ten seconds or so until eggs are scrambled.
Remove one sheet of puff pastry from the fridge and lightly dust your work surface with some flour. Place puff pastry on the flour and use a rolling pin to roll it out slightly.
Tuck the rolled out puff pastry into a 9” spring form pan. You will have to stretch it up the sides of the pan slightly. Use a sharp knife to trim any excess dough.
To assemble: Lay half the scrambled eggs on top of the puff pastry followed by half the spinach then 5 slices of Swiss cheese followed by half the ham. Top with all the roasted red peppers. Now layer everything in reverse starting with the remainder of the ham followed by the cheese, spinach and top with the eggs.
Remove the other sheet of puff pastry from the fridge and lay it directly on top of the final egg layer. Fit it so the entire pie is covered. Trim and excess pastry and use a knife to cut an X in the middle of the pie.
Whisk one egg then brush top of pie with the egg wash.
Place in the oven on the middle rack and cook for 45-55min or until the pastry is well browned.
Remove from oven and allow the pie to rest for 10min. Slice and serve.
TIP: This pie can be made the day before and reheated by the slice or whole at 350F
For a printable version of this recipe click here.