Pizza, tacos, pie- it’s what’s for dinner!
Sort of, kind of. Well… only if it’s done right and with the highest-quality ingredients. My favorite sous chef, Parker Lee (age 6 and with a mean set of taste buds), joined me on WPIX New York to showcase some of my best back-to-school dinner cooking tricks. Namely, give them what they want! Just make it the healthy way.
My tippy top favorite recipe? One that involves pie. (We’re Southern, pie-love is in our DNA.) Think of this as the busy mama’s quiche that uses puff pastry for the shell and showcases our favorite Sartori MontAmore and Sarvecchio cheeses in the filling. Enjoy it for dinner and then pack it again for school lunch the next day.
- ¾ cup half & half
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 large eggs, beaten
- 6 oz diced ham
- ½ (17.3oz) package frozen puff pastry sheets, thawed
- 1½ cups grated Sartori MontAmore cheese divided
- ½ cup finely grated Sartori Sarvecchio parmesan cheese, divided
- 3 tablespoons milk
- Preheat oven to 400 degrees.
- In a medium bowl, whisk together half & half, salt, pepper and eggs. Stir in diced ham.
- On a floured countertop, roll out puff pastry to a 12-inch square. Transfer to a greased, 9-inch pie pan. Sprinkle crust with half of MontAmore cheese. Pour egg/cream/ham mixture on top. Fold extra dough toward the center of the pie. Sprinkle with parmesan cheese and what remains of the MontAmore cheese. Brush dough lightly with milk. Bake at 400 degrees for 35-40 minutes or until cheese and crust are golden. Serve warm with roasted asparagus or butternut squash.