Ham and Cheese Pie (Argentine Tarta de Jamón y Queso)

In Argentina and Uruguay, tarta de jamón y queso is the go-to dish in every home: a quick dinner, a potluck favorite, and even better cold the next day. Think of it as a double-crust quiche, with a creamy egg and cream filling and plenty of cheese so it stays juicy.

• Servings: 6
• Prep time: 15 minutes
• Bake time: 40 minutes
• Total time: 55 minutes

Ingredients

• 2 refrigerated pie crusts (store-bought or homemade)
• 7 oz (200 g) sliced deli ham, cut into strips
• 9 oz (250 g) mozzarella or mild cheese, cubed or coarsely shredded
• 4 eggs
• 3/4 cup (200 ml) heavy cream
• 2 tablespoons grated Parmesan
• Salt, pepper and a pinch of nutmeg
• 1 beaten egg or a splash of milk, for brushing

Instructions

1. Preheat the oven to 350°F (180°C) and butter a 9 to 10-inch pie pan.
2. Line the pan. Fit one crust into the bottom and sides, letting it hang slightly over the edge. Prick the bottom with a fork.
3. Make the filling. Whisk the eggs with the cream, Parmesan, pepper, nutmeg and a little salt (the ham is already salty).
4. Fill. Scatter the ham and cheese over the crust and pour the egg mixture on top.
5. Top. Cover with the second crust, crimp the edges to seal, and cut a small slit in the center for steam. Brush with beaten egg.
6. Bake 35 to 40 minutes, until the top is golden and the filling is set.
7. Rest and serve. Let it rest 10 minutes before slicing so the filling settles.

Tips

• No cream? Use the same amount of whole milk for a lighter filling.
• With onion: add 1 onion sautéed in butter to the filling for extra flavor.
• For lunchboxes: it’s just as good cold and keeps 3 days in the fridge.

Leer esta receta en español: Tarta de Jamón y Queso

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