Easter Egg Pie: A Vintage Ham and Egg Dish
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Recipe Overview
Overview
Easter Egg Pie, or Ham and Egg Pie, is a delightful throwback to wartime cooking, showcasing how resourceful home cooks were during the Great Depression. This dish combines the comforting flavors of ham, eggs, and vegetables, all enveloped in a biscuit-like crust that adds a unique texture. The preparation begins with sautéing onions, celery, and bell peppers, which infuse the pie with a savory base. The addition of milk creates a creamy sauce that binds the ingredients together, making it a hearty main dish for brunch.
The beauty of this recipe lies in its simplicity and the use of common ingredients that were accessible during the era. The crust, made from flour and margarine, is easy to prepare and adds a satisfying crunch to each bite. As the pie bakes, the aroma of ham and eggs fills the kitchen, evoking a sense of nostalgia and warmth.
What truly stands out is how this dish can be a creative way to use up leftover ham from Easter celebrations. It’s not just a meal; it’s a way to honor the past while enjoying a comforting, delicious dish that can easily become a family favorite. Whether served warm or at room temperature, this pie is sure to impress guests and spark conversations about the history behind it. It’s a perfect example of how food can connect us to our heritage while providing nourishment and joy.
Overall, Easter Egg Pie is a unique recipe that deserves a spot on your holiday table. It’s a reminder of the resilience of home cooks and the creativity that comes from making the most of what you have. Give it a try, and you might just find a new tradition to cherish for years to come.
Recipe Details
Steps & Tips
Preheat the oven to 375°F.
Grease a shallow one quart casserole baking dish with melted margarine.
Preheat a large skillet over medium heat.
Tip: Margarine is a common substitute for butter in wartime recipes.
Melt 1 tablespoon of margarine in the skillet.
Add chopped onion, celery, and bell pepper to the skillet and sauté until lightly browned.
Stir in 1/4 cup of flour until the vegetables are well coated.
Tip: Stir constantly to ensure the sauce thickens evenly.
Stir in 2 cups of milk.
Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Bring the mixture to a boil, stirring constantly until thickened.
Pour half of the vegetable sauce into the greased casserole.
Arrange three hard-boiled eggs, peeled and quartered, in the sauce.
Sprinkle one cup of coarsely chopped ham over the eggs.
Top with the remaining vegetable sauce.
Cut in 3 tablespoons of margarine until the mixture resembles coarse crumbs.
Tip: Cut in the fat with a fork or pastry knife for a better biscuit dough texture.
Add 1/3 cup of milk and stir together.
Combine 1 cup of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Pat the dough on wax paper until it's the size of the casserole.
Tip: Avoid overworking the dough to keep it tender.
Invert the dough onto the ham and egg mixture.
Sprinkle 3 tablespoons of shredded cheddar cheese on top.
Tip: Sprinkle cheese on top for added flavor before baking.
Bake at 375°F for 20 to 25 minutes until the topping is well browned.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Easter Egg Pie is a vintage recipe that utilizes leftover ham and eggs, making it a practical choice for post-Easter meals.
- •The dish features a unique biscuit-like crust, which is different from traditional quiche.
- •During World War II, ingredients like margarine were commonly used due to rationing of butter.
- •The recipe reflects the resourcefulness of home cooks during the Great Depression and wartime.
