Ham-and-Tomato Pie

16 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Beth Dreiling; Styling: Lisa Powell Bailey
Prep Time
20 Mins
Cook Time
28 Mins
Cool Time
20 Mins
Yield
Makes 4 to 6 servings
April 2007
RECIPE BY Southern Living

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.

Ingredients

  • 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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Onecentinvegas's Review

dbetro
January 11, 2014
Way yummy! Made it exactly tro the recipe, but agree with other posters that it needs an extra egg and half and half to fill the pan. Good for brunch or dinner. Hysband loved it, too. Definitely one to make again for us!

kbd762's Review

myrtlelj
July 24, 2013
N/A

myrtlelj's Review

vtfarmwife
April 08, 2012
Just added 1 more egg and about 1/3 cup more half and half, decreased the diced ham. Very tasty and easy with a refrigerated pie crust.

22BERG's Review

betsyhuey
January 01, 2012
This is a great recipe but needs some tweaking. It takes more egg & milk mixture to fill the pan. I usually make two pies and use 3 eggs with either 1c half and half or 1/2c milk & 1/2 cup heavy cream mixture. It does take about 10 minutes longer to cook than stated. I use whatever shredded cheese I have on hand.

nettiebarbies's Review

22BERG
February 01, 2011
I made it exactly as worded, and it did not set. So, it had cooled for 20 minutes, and I had to put it back in the oven. Now, my family is standing around prowling and hungry. I won't know if it's set until it cools again. Ugh!

vtfarmwife's Review

kbd762
October 01, 2010
Beautiful Presentataion.This is a great recipe for picnic or pot luck.

Dopaerza's Review

Ginny1977
August 27, 2010
I made this for a shower and have never had so many ask for a recipe! It got rave reviews, was very easy and so incredibly flavorful. I doubled the recipe and made in a baking stone jelly roll size pan to make 20 servings. I used yellow and red tomatoe slices in a checker board pattern which was gorgeous! I also used Koops Arizona Heat Mustard which was great. HIGHLY recommend this recipe!

JillHP's Review

nettiebarbies
July 25, 2010
Summer on a plate! This was great for dinner with a salad...but even better cold for lunch the next day. The basil and firm tomatoes give it such a fresh flavor, while the ham and cheese make it rich and hearty.

DeniseAnne's Review

KellyfromTifton
September 12, 2009
Great recipe. I also added some bacon bits and zucchini to it and I will increase the mustard to 2 tablespoons next time.

Ginny1977's Review

DeniseAnne
July 15, 2009
I thought this recipe was too salty. It might taste ok with a low-sodium cheese and less ham. It also took longer to firm than the recipe states. By the time the egg was done, the cheese on top was burnt.