Ham-and-Tomato Pie

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

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. Place pie crust in a pie tin. 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.

3. Bake on lowest oven rack at 425°F 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