Ham and Artichoke Cheese Pie

Melt butter and cook shallot and onion in a medium skillet over medium heat until clear. Transfer this mixture to a large mixing bowl. Add the flour, beaten eggs (reserve some for the egg wash), salt, ground pepper, and red pepper flakes. Stir until mixed.

Add the Monterey Jack and Parmesan cheese, light cream, chopped artichoke hearts and diced ham. Stir gently until mixed. Pour mixture into the bottom pie crust. Cover with the remaining pastry crust and crimp the edges. Brush with remaining beaten egg.

Bake at 350ºF for 45 minutes, until the crust is golden brown. Let pie set 15 minutes before cutting. Serve with a garden salad on the side.