Recipe(tried): Ham and Cheese Pie (from River Roads II)

This recipe is from River Roads II, the very first cookbook that I got when we got married. Unfortunately, I've lost the darn thing, but this recipe and the recipe for Peanut Butter Kisses are two that I remember. This is easily doubled and you can freeze one for another day. I bake mine until it's done and then freeze it. Whenever it's time for ham and cheese pie, I grab one out of the freezer, throw it into the oven and bake it without defrosting it first. It comes out well every time. Enjoy!

HAM AND CHEESE PIE

1 (9-inch) deep-dish pie shell
FOR THE FILLING:
4 large eggs
1/4 tsp. ground black pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1-2 roasted red peppers, chopped fine*
1 small onion, chopped fine*
1 tsp. chopped garlic*
1 (4 oz.) can mushrooms, drained*
Seasoned salt, if desired

Put all of the ingredients for the filling into a large bowl and beat until blended. Pour the egg mixture into the pie shell.

Bake for 40 minutes or until a toothpick stuck into the center of the pie comes out clean.

Makes 1 pie
Adapted from source: River Roads II

*The original recipe didn't call for the peppers, onions, garlic, or mushrooms, but we like it better when they're added to the pie.