Ingredients

Instructions 

For Tater Tot bottom crust:

• Preheat oven to 400 degrees.
• Separate 14 oz of the thawed tater Tots into a medium mixing bowl and break apart with fork or hands.
• Add 2 tbsp melted butter and 1/2 tsp salt and 1/2 tsp pepper and 1/4 tsp garlic powder and mix well.
• Use 1/2 tbsp of butter to heavily butter a 9″ pie dish. Glass or Pyrex dish preferred, but can use metal but will have to adjust baking times. 
• Add tater Tot mixture into the pie dish and press to form the crust of the pie with your hands to an approximately 1/4 – 3/8″ thick evenly distributed crust that reaches the edge of the pie dish.
• Bake in 400 degree oven until golden brown and edges are crispy. Remove from the oven and let rest while preparing the filling.

For the filling:

• In a medium to large sauté pan on medium high heat, begin melting 1 tbsp butter and add 1 tbsp cooking oil while melting the butter.
• Immediately after butter melts add the green and red peppers and sauté for 3 minutes or until becoming soft.
• Add the onions and ham and continue to cook until onions are softened and ham is starting to brown slightly and continue stirring.
• Turn down the heat to medium and sprinkle in 3 tbsp of flour and mix well.
• Cook for at least 2 minutes to cook off the flour and immediately add milk and heavy cream to the pan.
• Stir enough just to incorporate all together and remove mixture from sauté pan quickly after mixed together and pour into a medium mixing bowl.
• Add shredded Monterey Jack and Cheddar cheese and Parmesan cheese to the mixture and mix well.
• Whisk together the 5 eggs, 1 tsp salt and 1 tsp pepper and add  into the bowl and mix well.
• Immediately pour the entire mixture into the prepared and cooled Tater Tot crust and sprinkle top of mixture with Herbs de Provence.
• Crush together the rest of the thawed Tater Tots in a mixing bowl and distribute evenly over the top of the pie to cover all of the mixture to the edge.
• Brush the top of the crushed Tater Tots with 1/2 tbsp melted butter and sprinkle with Lawry’s seasoned salt if desired.
• Lightly cover the entire  top of the pie with aluminum foil and bake in a 400 degree oven for 40 minutes then remove the foil and bake for an additional 10 -20 minutes or until the filling is completely set and the top of the pie is golden brown and crispy.
• Remove from the oven and let rest for at least 20 minutes before slicing.