Spring is in the air and there is just something special about this special day! And… Easter Morning Bake is the perfect way to start this special day! With a freshly baked pie crust as its nest, the creamy eggs, ham steak, and shredded Gruyère cheese sing in perfect harmony for a breakfast or brunch well spent. There is nothing sweeter than starting off this day of celebrations with Easter Morning Bake. It’s the start of something new!
Ingredients
- all-purpose flour, to taste, for dusting a work surface
- 1/2 (14.1-oz, 2-count) box refrigerated pie crusts, reserving 1 crust for another use
- 2 whole eggs, plus 2 more, yolks and whites separated, divided
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup ham steak, cooked and finely chopped
- 1 cup Gruyère cheese, shredded
- 1/4 cup chives, thinly sliced
Directions
Step 1 –Use the flour to dust a work surface.
Step 2 –Place the pie crust on the prepared work surface and roll it into a 1/4-inch-thick circle.
Step 3 –Carefully place the dough in an ungreased, 9-inch glass or metal pie pan, letting the sides slump into place. Be careful not to stretch it.
Step 4 –Use a sharp knife or kitchen shears to carefully trim around the edges of the pie crust, leaving about 1/4 inch of excess. Fold the excess underneath the dough lying on top of the rim of the pie pan and crimp to seal.
Step 5 –Move an oven rack to the middle position and preheat the oven to 450 degrees F.
Step 6 –Line the pie crust with parchment paper, then fill it to the brim with pie weights or dried beans.
Step 7 –Bake the pie crust until the top and the sides are slightly browned, about 10-12 minutes.
Step 8 –Transfer the pie pan to a wire rack and discard the parchment and the pie weights.
Step 9 –In a small bowl, add the 2 egg whites and whisk to combine.
Step 10 –Use a pastry brush to coat the baked crust with the beaten egg whites.
Step 11 –Bake the coated crust until the bottom is dry and set, about 2 minutes.
Step 12 –Transfer the pie pan to a wire rack and let the pie crust cool completely, about 30 minutes.
Step 13 –Reduce the oven temperature to 375 degrees F.
Step 14 –In a medium bowl, add the 2 whole eggs and the 2 egg yolks and whisk to combine.
Step 15 –Add the heavy cream, the whole milk, the salt, and the black pepper to the egg mixture and whisk to combine.
Step 16 –Evenly spread the chopped ham and the Gruyère cheese across the bottom of the baked crust, then sprinkle with the chives.
Step 17 –Gently pour the egg mixture over the ham mixture.
Step 18 –Bake the egg bake until the filling is puffed and set with just a slight jiggle in the middle when the pan is shaken, about 30-35 minutes.
Step 19 –Transfer the pie pan to a wire rack and let the egg bake cool to room temperature.
Step 20 –Slice and serve.
