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.
3 tablespoons unsalted 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
2 tablespoons finely chopped fresh parsley or chives
1/2 cup finely chopped ham (about 2 1/2 ounces)
2/3 cup grated Cheddar cheese (about 2 1/2 ounces)
Preheat the oven to 375°F. Butter a 9-inch round cake pan; set aside. Put butter and 1 cup water 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.
Per Serving:220 calories (110 from fat), 13g total fat, 7g saturated fat, 140mg cholesterol, 320mg sodium, 16g carbohydrates, (2 g dietary fiber), 10g protein.
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