Ingredients
-
8
-
4
-
9
-
1
-
1
-
2
-
1
-
1/3
-
1
-
1/8
-
-
-
-
-
Directions
Ham and Tomato Pie, From Southern Living April 2007 I’m saving this recipe until I have fresh tomatoes from the garden Serve with a salad for a complete meal that comes together quickly Notes from SL, do not use deli ham due to the moisture content You can also use leftover ham in this recipe , A tasty and easy recipe My bottom crust was not cooked quite as well as I would have liked Next time, I will try pre-baking the crust , I enjoyed this-my family, not so much-picky eaters that they are The flavors melded together well The only problem I had was that the bottom of my pie crust was still doughy while everything else was golden brown and cooked well That’s why only 4 stars Thanks for posting!
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Steps
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1
Done
|
Preheat the Oven to 425 Degrees. |
|
2
Done
|
Saute the Ham and Onion Over Medium Heat Until the Ham Is Brown and All the Liquid Evaporates. |
|
3
Done
|
Brush the Bottom of the Pie Shell With Mustard. |
|
4
Done
|
Sprinkle 1/2 C Mozzarella Over the Mustard. |
|
5
Done
|
Put the Ham and Onions Evenly on Top of the Cheese. |
|
6
Done
|
Place a Single Layer of Tomatoes on Top of the Ham. |
|
7
Done
|
Combine the Egg and Half-and-Half; Beat With a Fork Until Blended. |
|
8
Done
|
Pour Over the Tomatoes. |
|
9
Done
|
Evenly Sprinkle the Basil, Pepper and Remaining Cheese on Top. |
|
10
Done
|
Bake For 20-23 Minutes or Until Lightly Brown and Set. |
|
11
Done
|
Cool on a Wire Rack For 20 Minutes Before Cutting Into Wedges to Serve. |
|
12
Done
|
Garnish Slices With Basil Sprigs and Sliced Tomatoes If Desired. |
