Sunday, May 26, 2013

Ham and Tomato Pie


I found this Ham and Tomato Pie recipe in a magazine while I was on a family Easter vacation.  We had a lot of ham leftovers,  and I wanted to do something different with the ham aside from sandwiches.  But, since we were staying in a rented house, I didn't have a lot of the ingredients from the original recipe.  So I improvised,  and the resulting recipe has become one of the favorites for my tea parties and brunches.  (See also Mother's Day Brunch).

Ham and Tomato Pie

Ham and Tomato Pie
2 cups leftover cooked ham, chopped
1/2 cup sweet onions, chopped
2T honey mustard
2 cups shredded mozzarella cheese, divided
2 medium tomatoes, thinly sliced
1 large egg
1/3 cup half and half
1- 2T  chopped fresh basil
salt, by taste
pepper, by taste
pie shell (I make mine on a 10 inch pie)

  • Brush bottom of pie shell evenly with mustard.
  • sprinkle with 1 cup of cheese. 
  • Saute onion first until almost clear. Then add the ham until ham is lightly brown. Spoon this ham mixture over cheese.
  • Top mixture with sliced tomatoes.
  • Beat egg and half and half lightly with a fork just until blended.
  • Pour over tomatoes. Sprinkle with basil, pepper and salt
  • Sprinkle the remaining cheese on top.
  • Bake on 2nd from lowest rack at 425 degrees for 20 minutes or until lightly browned.  Cool at least 5 minutes  before serving.


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