DOUBLE CHEESE HAM DEEP DISH

1 (8 oz.) can crushed pineapple in juice
1 (9-in) deep dish pie shell
½ cup cooked ham, julienned
½ cup shredded Cheddar cheese
½ cup shredded Mozzarella cheese
¼ cup butter
¼ cup chopped onion
¼ cup chopped green pepper
4 eggs
½ cup half and half
4 t. Dijon mustard
¼ t. horseradish
¼ t. white pepper
¼ t. beef stock base

Strain pineapple reserving juice. Measure juice and press pineapple with the back of a spoon until you get ½ cup total. Partially bake pie shell at 375 degrees for 10 minutes. Melt 1/8 cup of butter in heavy skillet; add onion and green pepper and cook slowly for about 4 minutes. Add pineapple juice and cook another 4 minutes or until liquid is absorbed. Add pineapple and ham strips, blending well. Spread mixture into the bottom of pie crust, reserving ¼ cup for topping. Add cheese in separate clumps to vary color. Beat together eggs, half and half, mustard, pepper, horseradish, and beef stock base. Pour into pie shell and sprinkle remaining ham mixture on top. Dot with leftover butter and bake at 375 degrees for 30 to 40 minutes.