Ham and Egg Pie
Who doesn’t love using up leftovers! This ham and egg pie is high protein and is a great way to not only use up that leftover Christmas food but serves as a bit of prep as can be portioned up for the family to reach into the fridge for something nutritious and filling.
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Ham and Egg pie
Serves 8
Ingredients
- 2 sheets frozen shortcrust pastry
- 2 cups leftover Christmas ham, diced
- 8 eggs
- ½ cup cream
- 1 onion, diced
- ½ cup sundried tomatoes, drained
- ½ cup goats cheese, crumbled
- ¼ cup parsley, chopped
- 1 cup baby spinach
Method
- Defrost the pastry sheets and preheat oven to 180C. In a bowl whisk eggs and cream and season with salt and pepper. Add all the other ingredients and stir to combine.
- Roll out pastry and line a pie dish, trimming any excess dough from around the edges.
- Pour in the egg mixture and pop in the oven and bake for 35 minutes or until the filling is set and golden.
- Allow the pie to cool before slicing.
Benefits
Eggs are a great source of high-quality protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting overall growth and development. They contain Vitamin A, which is important for vision and immune function, and Vitamin D, which is crucial for bone health. They also provide essential minerals like Iron and Zinc.
Eggs contain monounsaturated and polyunsaturated fats, which are beneficial for heart health. They also provide a good amount of Vitamin B12, which is essential for red blood cell formation and neurological function.
Baby spinach is high in fibre, which supports healthy digestion by promoting regular bowel movements. For some people, this can help prevent constipation, a common cause of bloating. The fibre in spinach acts as a prebiotic, feeding beneficial gut bacteria, which can contribute to a balanced gut microbiome and reduce bloating over time.
Baby spinach also provides nutrients like Vitamin A, Vitamin C, and Vitamin K. It is also low in FODMAPS, which are fermentable sugars that can cause bloating in people with IBS or sensitive digestive systems
Nutritional value per serve
- Calories: 397
- Fat: 28
- Carbohydrates: 21
- Protein: 17
- Fibre: 3
