Ham-and-Tomato Pie

We don't suggest using deli ham due to the moisture content. Use a traditional 9-inch pie shell, not a deep-dish. There's no need to thaw the crust before assembling.

Prep Time: 20 minutes
Cook Time: 28 minutes
Cool: 20 minutes
Yield: Makes 4 to 6 servings

Ingredients

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

Preparation

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. 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.

3. 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.

4. Bake on lowest oven rack at 425° 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.