Ham and Artichoke Cheese Pie

• 1 stick Butter
• 1 whole Small Shallot, Chopped
• 1 whole Medium Onion, Diced
• 3 Tablespoons Flour
• 2 whole Eggs, Beaten
• 1 teaspoon Salt
• 1/4 teaspoons Freshly Ground Pepper
• 1/4 teaspoons Red Pepper Flakes
• 1 cup Grated Monterey Jack Cheese
• 1/4 cups Grated Parmesan Cheese
• 1/2 cups Light Cream
• 2 cans (14 Oz. Size) Artichoke Hearts In Water, Drained And Chopped
• 2 cups Ham, Diced
• 2 whole Pie Crusts

1. Melt butter and cook shallot and onion in a medium skillet over medium heat until clear.
2. Transfer this mixture to a large mixing bowl.
3. Add the flour, beaten eggs (reserve some for the egg wash), salt, ground pepper, and red pepper flakes.
4. Stir until mixed.
5. Add the Monterey Jack and Parmesan cheese, light cream, chopped artichoke hearts and diced ham.
6. Stir gently until mixed.
7. Pour mixture into the bottom pie crust.
8. Cover with the remaining pastry crust and crimp the edges.
9. Brush with remaining beaten egg.
10. Bake at 350 degrees F for 45 minutes, until the crust is golden brown.
11. Let pie set 15 minutes before cutting.
12. Serve with a garden salad on the side.

butter, shallot, onion, flour, eggs, salt, freshly ground pepper, red pepper, grated monterey jack cheese, parmesan cheese, light cream, water, ham, pie crusts

Taken from tastykitchen.com/recipes/main-courses/ham-and-artichoke-cheese-pie/ (may not work)