Herb Pie with Ham

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz shortcrust pastry
  • 1oz grated cheese
  • 4oz cooked ham or rindless bacon
  • 2 eggs
  • ½ pint milk
  • 1 tablespoon chopped onion
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped lovage
  • 1 teaspoon chopped chervil
  • 1 teaspoon chopped marjoram
  • Salt and pepper


    This combination of herbs is a very good one, but of course you can vary the selection to suit what you have to hand. Mix the pastry, including the cheese in it; line a flan ring or pie plate with the pastry. Chop the ham or bacon finely and sprinkle on the pastry base of the pie. Beat together the eggs and milk lightly and add the finely-chopped onion and herbs. Season with salt and pepper and pour into the pastry case. Bake at 400°F, 200°C, gas mark 6 for thirty-five minutes.