Mother's Day Puffed Pie Brunch - Camp Chef
Here is a delicious and easy to bake Mothers Day Puffed Pie recipe full of eggs, cheese, ham, spinach, onion, red bell peppers and garlic, that will leave mom speechless! Easily baked outdoors in a grill or with the Camp Chef Italia Pizza Oven and the Somerset II Gas Stove.
Ingredients
| For spinach mixture | ||
| Onion | 2 Small , chopped | |
| Garlic | 2 Clove (10 gm) , minced | |
| Butter | 2 Tablespoon | |
| Frozen spinach | 30 Ounce , thawed and well drained (3 packages of 10 ounce each) | |
| For other ingredients | ||
| Frozen puff pastry/Readymade pie crust | 28 Ounce (2 pastries of 14 ounce each) | |
| Black forest ham | 3/4 Pound , sliced | |
| Red peppers | 2 , seeded and diced | |
| Mozzarella | 1 Pound , grated | |
| Eggs | 9 , beaten (Divided) | |
| Crisco | 1 Teaspoon (For greasing) |
Directions
GETTING READY
1. Preheat the square skillet on gas stove.
MAKING
2. Melt butter in the skillet and saute onions until you get a good brown color on them. Add garlic and cook until it strats releasing its aroma, do not overcook.
3. Add spinach and turn the heat off. Let the spinach cook in the residual heat from the skillet. Mix with a spatula to blend everything in. Keep the spinach mix aside.
4. In a separate bowl, break eight eggs and whisk it together. Put it to the side.
5. Grease the round pie tin with crisco. Gently place one frozen puff pastry over the tin. Layer the pastry with half the ham slices, followed by half the grated cheese, half the red peppers, half of the spinach mix and half the beaten egg.
6. Repeat layering again with remaining ham slices, grated cheese, red peppers, spinach mix and beaten eggs.
7. Cover with the second puff pastry and seal the edges of both the pastries together. Trim off the excess partry from the sides. Slightly slit the top in circular fashion in order to allow the release of vapours.
8. Beat the remaining egg and glaze the top of the pie with a pastry brush.
9. Bake it in a pre-heated italian pizza oven at 400 F for 15 minutes.
10. Lower the temperature to 350 F and bake the pie for another 45 minutes. Rotate the pie midway to allow even cooking.
SERVING
11. Cut the pie and serve on a platter.
Recipe Summary
Nutrition Facts
Serving size
Calories 1487Calories from Fat 883
% Daily Value*
Total Fat 99 g152.3%
Saturated Fat 34 g170%
Trans Fat 0 g
Cholesterol
Sodium 1761 mg73.38%
Total Carbohydrates 92 g30.7%
Dietary Fiber 9 g36%
Sugars 9 g
Protein 62 g124%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
