Mediterranean Pie
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This lovely golden pie tastes of sun-dried tomatoes and prosciutto ham. Use cooked chopped bacon in place of the ham if you prefer. Serve with a fresh garden salad to complete the meal.
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All-purpose flour
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1/3 cup
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75 mL
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Milk
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1 1/2 cup
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375 mL
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Large eggs
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3
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3
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Sliced prosciutto (or deli) ham, coarsely chopped
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4 oz.
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113 g
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Finely grated fresh Parmesan cheese
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2/3 cup
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150 mL
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Sun-dried tomatoes in oil, drained and chopped
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1/2 cup
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125 mL
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Large green olives (about 9), pitted and chopped
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1/3 cup
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75 mL
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Chopped fresh parsley (or 2 1/4 tsp., 11 mL, flakes)
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3 tbsp.
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50 mL
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Combine flour, milk and eggs in medium bowl until smooth.
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Add remaining 5 ingredients. Mix well. Pour into greased flan dish or 9 inch (22 cm) pie plate. Bake in 325°F (160°C) oven for about 1 hour until wooden pick inserted in centre comes out clean. Cuts into 8 wedges.
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1 wedge:
162 Calories; 8.7 g Total Fat (3.6 g Mono, 0.8 g Poly, 3.6 g Sat); 90 mg Cholesterol; 9 g Carbohydrate; 1 g Fibre; 13 g Protein; 634 mg Sodium
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Reprinted from The Pork Book © Company's Coming Publishing Limited
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