Cheddar and Ham Puff
4

Serves 6

Serve this rich breakfast or brunch treat—a fragrant cross between a quiche and a soufflé—as the main entrée. A fruit salad or crisp garden salad rounds out the meal perfectly, whether it's Easter, St. Patrick's Day or a breakfast-for-dinner weeknight. Use leftover spiral-sliced ham in the recipe, or omit the meat all together for a vegetarian dish.

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    Ingredients: 
    • 3 tablespoons butter, plus more for the pan
    • 1/2 cup all-purpose flour
    • 1/2 cup whole wheat pastry flour
    • 1/4 teaspoon fine sea salt
    • 3 eggs
    • 2 tablespoons finely chopped parsley or chives
    • 1/2 cup finely chopped ham (about 2 1/2 ounces)
    • 2/3 cup grated Kerrygold Kilaree Cheddar or other Cheddar (about 2 1/2 ounces)
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    Method: 

    Preheat oven to 375°F. Butter a 9-inch round cake pan; set aside. Put 1 cup water and butter into a deep, medium pot and bring to a boil. Remove from heat and stir in flours and salt with a wooden spoon until well combined and mixture forms a thick dough ball, about 30 seconds. Add eggs one at a time, beating with an electric mixer after each addition, until dough thickens again and becomes glossy. Scrape down the sides of the pot after each addition. Beat 1 minute more, then stir in parsley and set aside to let dough rest for 5 minutes.

    Spread half of the dough in the prepared pan to cover the bottom, then top with ham and half of the cheese. Spread remaining dough over the top, then scatter remaining cheese over dough and bake, without opening the oven, until puffed, set and golden brown, about 50 minutes. Set aside to let cool for 10 minutes (puff will sink slightly), then transfer to a plate, cut into wedges and serve.

    Nutritional Info: 
    Per Serving:220 calories (110 from fat), 13g total fat, 7g saturated fat, 140mg cholesterol, 320mg sodium, 16g carbohydrate (2g dietary fiber, 0g sugar), 10g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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