Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Southern Living April 2007

Gallery

Credit: Jennifer Davick; Beth Dreiling; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
20 mins
cook:
28 mins
cool:
20 mins
total:
68 mins
Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement