1 package Hatfield Ham Steak, diced or use leftover ham or 1 pack Hatfield bacon, chopped
1 package of phyllo dough
2 large onions, sliced
2 Tbsp. unsalted butter
3 large eggs + 2 yolks
½ cup heavy cream
2 Tbsp. mascarpone cheese
8 oz. Swiss cheese, grated (or your favorite cheese)
Salt and pepper, to taste
In a large sauté pan, add butter and onions on medium heat for 15-20 minutes until reduced down and caramelized. Set aside. If using bacon, in a separate pan, add the chopped bacon and cook until crisp. Remove from pan and set aside.
In a medium bowl, whisk together eggs, heavy cream and mascarpone cheese season with salt and pepper.
In a medium tart pan, begin to layer (offset) the phyllo dough using cooking spray in between the layer. Once layered around the pan, add the onions, ham or bacon, half of the cheese and the egg mixture. Add the rest of the cheese.
Place in a 350°F oven and bake for 25-30 minutes. Check after 25 minutes, the filling should wiggle a bit if too loose allow to bake for another 5 minutes. Let rest for 10-15 minutes before slicing.