- 1 [9-inch / 23-cm] unbaked pie shell
- 2 ounces [60 g] grated Swiss cheese
- 2 ounces [60 g] ham, cut into small strips
- 1/4 cup [60 mL] diced canned pineapple
- 1/2 cup [125 mL] milk
- 1/4 cup [60 mL] heavy cream
- 1 tablespoon [15 g] butter or margarine
- 2 eggs
- Pinch of salt
- Pinch of pepper
- Pinch of nutmeg
- 2 tablespoons [30 mL] pale Rum
- 1/4 red pepper, cut into small strips
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- Preheat oven to 350°F [180°C].
- Prick pie shell with a fork; bake into preheated oven for 10 minutes.
- Arrange grated Swiss cheese, ham strips and pineapple dices into crust.
- Into a saucepan, heat together milk, cream and butter or margarine, until melted.
- Into a bowl, beat eggs; pour into hot mixture, whipping.
- Sprinkle with salt, pepper and nutmeg.
- Beat in Rum.
- Pour mixture into crust.
- Decorate with red pepper strips.
- Bake into preheated oven for approximately 50 minutes, until firm and golden brown.
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