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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

Adapted from My Recipes

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