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8 servings



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Design: Luka Cvrk, Solucija.com

Egg Pah

This recipe was quite a happy accident and went over quite well at a recent brunch. Who says quiche needs a crust?


  • 4 large eggs
  • ½ cup heavy cream
  • ½ cup 2% milk
  • 2 cups swiss cheese, shredded
  • 6 oz. fully cooked ham, cubed into 1/4" cubes
  • 2 tbsp fresh parsley, chopped fine
  • ½ box fresh chives, snipped into 1/8" pieces with scissors
  • 1 ½ tsp Penzey's Mural of Flavor Seasoning
  • 2 pinches salt
  • ½ cup cottage cheese
  • ⅛-¼ cup onion, chopped and sauteed
  • 1 ½ cups Simply Potatoes, shredded potatoes


Preheat the oven to 375 and spray your 9" round, deep pie dish real good with Pam.

Put the wire whisk attachment on the Kitchenaid. Put all four eggs in the mixer bowl and whip them at speed 4 for about a minute. Then slowly pour in the milk and the cream. Whip at speed 6 for about 2 minutes to fluff everything up together.

While that's going, put the ham cubes in the bottom of the pie dish. On top of the ham cubes, put a healthy layer of the shredded potatoes. I didn't measure them precisely but you'll want about 1/3 to 1/2 of the bag of potatoes.

Add the onions, cottage cheese, herbs, Mural of Flavor, and salt to the mixing bowl with the eggs. Mix it all together until it's well incorporated. Stir in some of the Swiss cheese, reserving enough to put on top.

Pour the egg mixture on top of the potatoes in the pie dish and squidge the dish a little to release air bubbles . Top with the remaining shredded cheese. When I made this, I baked it for 35 minutes at 375 and then turned up the oven to 400 and let it go for another 10-15 minutes, watching carefully, until the sides were golden brown and the center was puffed up.


eggs swiss cheese shredded potatoes ham mural of flavor herbs onions