Prep 15 mins
Cook 23 mins
From Southern Living April 2007. I'm saving this recipe until I have fresh tomatoes from the garden. Serve with a salad for a complete meal that comes together quickly. Notes from SL, do not use deli ham due to the moisture content. You can also use leftover ham in this recipe.
- 8 ounces cooked ham, diced
- 4 green onions, sliced
- 9 inches unbaked pie shells, frozen
- 1 tablespoon Dijon mustard
- 1 cup mozzarella cheese, shredded
- 2 medium plum tomatoes, thinly sliced
- 1 large egg
- 1⁄3 cup half-and-half
- 1 tablespoon fresh basil, chopped
- 1⁄8 teaspoon pepper
- Preheat the oven to 425 degrees.
- Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
- Brush the bottom of the pie shell with mustard.
- Sprinkle 1/2 c mozzarella over the mustard.
- Put the ham and onions evenly on top of the cheese.
- Place a single layer of tomatoes on top of the ham.
- Combine the egg and half-and-half; beat with a fork until blended.
- Pour over the tomatoes.
- Evenly sprinkle the basil, pepper and remaining cheese on top.
- Bake for 20-23 minutes or until lightly brown and set.
- Cool on a wire rack for 20 minutes before cutting into wedges to serve.
- Garnish slices with basil sprigs and sliced tomatoes if desired.
A tasty and easy recipe. My bottom crust was not cooked quite as well as I would have liked. Next time, I will try pre-baking the crust.
I enjoyed this-my family, not so much-picky eaters that they are. The flavors melded together well. The only problem I had was that the bottom of my pie crust was still doughy while everything else was golden brown and cooked well. That's why only 4 stars. Thanks for posting!
everyone has different tastes, and it was the same for this recipe. My husband loved it, and he rarely gives 5 stars. I found I am really not a dijon fan, and next time I will do half with dijon, and half with milder seeded mustard. We had this hot with salad, and then I had the leftover piece cold for lunch, I found the mustard wasnt as strong when the slice cooled down. Definately a keeper, and a great way to use up leftovers. (I am a keen fan of that !) Thanks Dreamgoddess