1 can creamed chicken soup
3 eggs, slightly beaten
1 c. shredded sharp Cheddar cheese
1/2 c. finely chopped, cooked ham
2 tbsp. chopped celery
2 tbsp. chopped pimiento
2 (9-inch) pie shells
1/2 c. half and half
2 tbsp. chopped onion
1/4 tsp. nutmeg
1/2 tsp. pepper
1/2 tsp. cayenne pepper

Bake pie shells at 450°F for 6 minutes. Always prick bottom and sides of crusts with a fork before baking. Remove shells from oven; reduce heat to 350°F. Toss ham in 1 tablespoon flour, then sprinkle ham over bottom of pie shells. Sprinkle Cheddar cheese over ham. Beat remaining ingredients together and pour mixture into shells.

Bake at 350°F for 45 minutes or until knife inserted comes out clean.