Ham and Tomato Pie

Submitted by Dreamgoddess

"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."

 

• Ready In: 38mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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

directions

1. Preheat the oven to 425 degrees.
2. Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
3. Brush the bottom of the pie shell with mustard.
4. Sprinkle 1/2 c mozzarella over the mustard.
5. Put the ham and onions evenly on top of the cheese.
6. Place a single layer of tomatoes on top of the ham.
7. Combine the egg and half-and-half; beat with a fork until blended.
8. Pour over the tomatoes.
9. Evenly sprinkle the basil, pepper and remaining cheese on top.
10. Bake for 20-23 minutes or until lightly brown and set.
11. Cool on a wire rack for 20 minutes before cutting into wedges to serve.
12. Garnish slices with basil sprigs and sliced tomatoes if desired.

Reviews

[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.

 

[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!

 

[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

 

[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!

 

[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!