Ham and Tomato Pie

"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."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
38mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. KitchenJoe
    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.
     
  2. fishywitch
    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!
     
  3. mummamills
    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
     
  4. Caroline Cooks
    Oh, my, Dreamgoddess! This is wonderful; my wish is that I had made it sooner with summer tomatoes. I used well-drained diced (canned) and I only imagine what garden tomatoes would taste like in this dish. Had a small piece for second day lunch--just as good, if not better. Love this! BTW, I used 2 beaten eggs, since I was using "soupy-er" tomatoes. Worked!
     
  5. Little Bee
    Delicious! I love the combo fresh plum tomatoes and basil! We really like Quiche type dishes and I like to make them on the weekend so we can have breakfast all through the week. I didn't have half and half just milk but it was fine. I loved the savory flavors of this pie! A keeper! Thanks!
     
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