2/3 C. chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon
3/4 C. thinly sliced green onions
1/4 C. snipped fresh parsley
1 (4 oz.) jar diced pimentos
5 large eggs
1 C. heavy cream
1 C. half-and-half
1 tsp. salt
1/4 tsp. pepper
HEAT oven to 400ºF. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 Tbsp. at a time. Toss lightly with fork until dough forms ball.
ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.
Crust may bubble during baking and need to be pricked with fork again.
(1 of 50 appetizers)
Calories from Fat60g
Total Fat 7g
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 5g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet