Description
This savory Tomato Pie with Ham is a delightful combination of tender ham, fresh tomatoes, mozzarella cheese, and aromatic basil all baked in a flaky pie crust. It’s a perfect dish for brunch, lunch, or a light dinner, offering a harmonious blend of creamy, tangy, and herby flavors with a golden, bubbling finish.
Ingredients
Scale
Pie Filling
- ½ lb diced ham
- ¼ cup sliced green onions
- 1 Tbsp Dijon mustard
- 1 cup shredded mozzarella cheese, divided
- 2 medium plum or roma tomatoes, thinly sliced
- 1 large egg
- â…“ cup half-and-half
- 1 Tbsp chopped fresh basil
- Salt and pepper, to taste
Crust
- 1 (9-inch) regular frozen pie crust (not deep dish)
Instructions
- Preheat Oven: Set your oven to 425ºF (220ºC) to prepare for baking the pie.
- Cook Ham and Onions: In a large non-stick skillet over medium heat, sauté the diced ham and green onions until the ham is nicely browned and any released liquid has evaporated, about 5 minutes.
- Prepare Pie Shell: Brush the bottom of the frozen pie crust evenly with Dijon mustard to add tangy depth. Sprinkle half of the shredded mozzarella cheese (½ cup) over the mustard layer.
- Assemble Filling: Spoon the cooked ham and green onion mixture evenly atop the cheese layer. Arrange a single layer of the thinly sliced tomatoes evenly over the ham mixture, leaving any extra slices for garnish or another use.
- Mix Custard and Pour: Whisk together the egg and half-and-half until fully blended. Pour this mixture evenly over the tomato layer, ensuring it seeps down the sides for an even set.
- Top and Season: Sprinkle the chopped fresh basil, salt, and pepper over the custard-topped pie. Then scatter the remaining ½ cup of shredded mozzarella cheese evenly on top.
- Bake Pie: Place the pie in the preheated oven and bake for 20 to 25 minutes, or until the crust is golden brown, the cheese is melted and lightly browned, and the filling is set.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack for about 20 minutes before cutting into wedges. This resting time helps the filling set perfectly for slicing.
Notes
- You can substitute fresh mozzarella for shredded mozzarella for a creamier texture and slightly different flavor.
- If plum or roma tomatoes are not available, tomatoes on the vine or vine-ripened slicing tomatoes work well.
- Ensure the pie crust is not deep dish to maintain the right texture and balance of crust to filling.
- Leftover pie makes great next-day leftovers; reheat gently to maintain crust crispness.
