This is the round two recipe from our giant holiday ham. Since we had a lot of ham, I went from 1 cup to 1.5 cups and substituted spicy brown mustard for yellow mustard and mozzarella cheese for Swiss cheese.
1.5 cups chopped cooked ham
5 large eggs, beaten
1 teaspoon spicy brown mustard
3/4 cup half-and-half
1 cup shredded Mozzarella cheese
1 frozen unbaked deep-dish pie crust
I’m not sure if it was the extra ham or the difference in moisture content between Mozzarella and Swiss cheese, but the center was not set after the recommended 35 minute cook time. This wound up cooking for almost an hour before it looked done enough.
My husband and I really enjoyed this recipe. Eggs were the perfect doneness, did not need salt or pepper from the ham and mustard, crust was nice and flaky. It was worth the wait.