Open pie with cheese, ham and green onions

Ingredients:

• Butter and flour, for the pan
• 1 chilled sheet of shortcrust pastry (see the shortcrust pastry recipe here)
• Egg white of one egg, lightly beaten
• 2 teaspoons of vegetable oil
• 100 g ham, cut into small cubes
• 5 large eggs, room temperature
• 1/2 cup (120 g) mascarpone cheese, room temperature
• 2 tbsp (240 g) coarsely grated Gruyere cheese
• 3 green onions, cut into thin rings
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Preparation:

1. Place the baking tray in the center of the oven and preheat to 200°C.
2. Grease a round baking pan (diameter 23 cm) with butter and sprinkle lightly with flour.
3. Roll shortcrust pastry On a lightly floured work surface, roll the dough into a round shape, 28-30 cm in diameter and approximately 0.5 cm thick. Transfer the dough to the prepared pan and spread it out evenly. Then place the dough in the refrigerator and chill for 30 minutes.
4. Prick the cake with a fork all over and brush with egg white. Place the cake pan on a baking sheet and bake for 10 minutes. Remove the cake from the oven and cool for 10 minutes.
5. Meanwhile, heat vegetable oil in a frying pan. Add the ham and fry, stirring, for 6-8 minutes until golden brown.
6. Crack the eggs into a bowl and lightly whisk. Add the mascarpone cheese, Gruyere cheese, green onions, salt, pepper, and ham, and mix well. Pour the filling into the cooled crust and bake for 18 minutes, until the filling is set and the pie is golden brown.