Ham and Tomato Pie

I took this recipe from Southern Living (April, 2007). It really is a great way to use leftover ham after Easter, or any other time you have ham. While it would be real easy to use deli ham to make this dish the magazine states that since the moisture content is very high in deli ham it won’t work out right.

This is always a hit around here. I serve with a salad as you can see in the picture.

Unfortunately the salad overpowers the quiche in this picture. You can see it a little better below.

1 (8 oz.) pkg. sliced cooked ham
½ cup sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell (you don’t have to thaw it beforehand)
1 T. Dijon mustard
1 cup (4 oz.) shredded Mozzerella cheese, divided
2 medium plum tomatoes, sliced
1 large egg
1/3 cup half-and-half
1 T. chopped fresh basil
1/8 t. pepper
Garnish with basil sprigs and tomato slices

Saute ham and green onion in a large nonstick skillet over medium heat for five minutes or until ham is brown and any liquid evaporates.

Brush bottom of pie shell evenly with mustard; spring with ½ cup mozzerella cheese. Spoon ham mixture evenly over the 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 ½ cup cheese.

Bake on lowest oven rack at 425 degrees for 20-23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.