See more
Photo: Jennifer Davick; Beth Dreiling; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Beth Dreiling; Styling: Lisa Powell Bailey

Ham-and-Tomato Pie

We don't suggest using deli ham due to the moisture content. Use a traditional 9-inch pie shell, not a deep-dish. There's no need to thaw the crust before assembling.

Southern Living APRIL 2007

  • Yield: Makes 4 to 6 servings
  • Cook time:28 Minutes
  • Prep time:20 Minutes
  • Cool:20 Minutes


  • 1 (8-oz.) package diced cooked ham
  • 1/2 cup sliced green onions (about 4 onions)
  • 1 (9-inch) frozen unbaked pie shell
  • 1 tablespoon Dijon mustard
  • 1 cup (4 oz.) shredded mozzarella cheese, divided
  • 2 medium plum tomatoes, thinly sliced
  • 1 large egg
  • 1/3 cup half-and-half
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon pepper
  • Garnishes: fresh basil sprigs, tomato slices


1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.

2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.

3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.

4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.


Go to full version of

Ham-and-Tomato Pie recipe