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Ham and Tomato Pie: A Savory Slice of Sunshine

My grandmother, bless her heart, was a creature of habit, especially when it came to summer lunches. Every July and August, as the heirloom tomatoes in her garden exploded with color and flavor, she’d whip up a Ham and Tomato Pie. The memory of that warm, savory aroma wafting through her screen door still transports me back to lazy afternoons spent on her porch swing, a slice of cheesy, tomatoey goodness in hand. It was more than just a meal; it was a symbol of summer, of family, and of simple, honest cooking. This recipe is my humble attempt to recreate that magic.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Omnivore

Ingredients

8 ounces cooked ham, diced
4 green onions, sliced
1 9-inch unbaked pie shell, frozen
1 tablespoon Dijon mustard
1 cup mozzarella cheese, shredded
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 tablespoon fresh basil, chopped
1/8 teaspoon pepper

Equipment Needed

Oven
Medium skillet
Fork
Wire rack

Instructions

Preheat your oven to 425 degrees Fahrenheit. Ensuring the oven is properly heated is crucial for even baking and a perfectly golden crust.
In a medium skillet over medium heat, sauté the diced ham and sliced green onions. Cook until the ham is lightly browned and any excess liquid has evaporated. This step is important because it concentrates the flavors of the ham and onions and prevents a soggy pie. Be sure to stir occasionally to prevent sticking.
Take your 9-inch unbaked pie shell and brush the bottom evenly with 1 tablespoon of Dijon mustard. The mustard adds a subtle tang that complements the richness of the ham and cheese. Don’t skip this seemingly small step; it makes a big difference in the overall flavor profile.
Sprinkle 1/2 cup of the shredded mozzarella cheese evenly over the mustard-coated bottom of the pie shell. This layer of cheese acts as a barrier, preventing the crust from becoming soggy from the tomato juices.
Evenly distribute the sautéed ham and green onion mixture over the layer of cheese. Make sure the ham and onions are spread in a single layer for even cooking.
Arrange the thinly sliced plum tomatoes in a single layer on top of the ham mixture. Choose ripe, but firm, plum tomatoes for the best flavor and texture. Roma tomatoes also work well.
In a small bowl, combine the large egg and 1/3 cup of half-and-half. Whisk vigorously with a fork until fully blended. This egg mixture will create a creamy, custard-like filling that binds all the ingredients together.
Carefully pour the egg and half-and-half mixture evenly over the tomatoes. Make sure the liquid distributes evenly, reaching all corners of the pie.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese, 1 tablespoon of chopped fresh basil, and 1/8 teaspoon of pepper evenly over the top of the pie. The basil adds a touch of freshness, while the pepper provides a subtle hint of spice.
Bake in the preheated oven for 20-23 minutes, or until the crust is golden brown and the filling is set. The top should be lightly browned and bubbly. Keep a close eye on the pie during the last few minutes of baking to prevent burning.
Once baked, remove the pie from the oven and let it cool on a wire rack for 20 minutes before slicing and serving. This allows the filling to set completely and prevents it from running when cut.
Garnish slices with fresh basil sprigs and extra sliced tomatoes, if desired.

Expert Tips & Tricks

Don’t use deli ham! As the original recipe notes, deli ham has a high moisture content which can make the pie soggy. Instead, opt for a thicker-cut ham steak or leftover baked ham.
Pre-bake the crust: For an extra-crisp crust, blind bake the pie shell for 10 minutes before adding the filling. This helps prevent a soggy bottom. Line the crust with parchment paper and pie weights or dried beans before baking.
Add a touch of heat: For a spicier pie, add a pinch of red pepper flakes to the ham and onion mixture or use pepper jack cheese instead of mozzarella.
Use fresh herbs: Fresh basil is preferred for its bright, aromatic flavor. However, if you don’t have fresh basil on hand, you can substitute 1 teaspoon of dried basil.
Make it ahead: The filling can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Assemble the pie just before baking.

Serving & Storage Suggestions

Serve the Ham and Tomato Pie warm or at room temperature. It’s delicious on its own or with a simple side salad. A green salad with a light vinaigrette is a perfect complement to the richness of the pie.

Leftover pie can be stored in the refrigerator for up to 3 days. To reheat, cover the pie with foil and bake in a preheated oven at 350 degrees Fahrenheit until warmed through. You can also reheat individual slices in the microwave, but the crust may become slightly soggy.

Freezing is not recommended, as the texture of the tomatoes and crust may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523.9 kcal	N/A
Calories from Fat	314 kcal	60%
Total Fat	35 g	53%
Saturated Fat	12.9 g	64%
Cholesterol	135.7 mg	45%
Sodium	515.1 mg	21%
Total Carbohydrate	24.8 g	8%
Dietary Fiber	2.6 g	10%
Sugars	1.8 g	N/A
Protein	27.1 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Option: Substitute the ham with sautéed mushrooms or zucchini for a vegetarian-friendly version.
Different Cheese: Experiment with different cheeses, such as cheddar, provolone, or Gruyère, for a unique flavor profile.
Crustless Pie: For a lower-carb option, bake the filling in a greased pie dish without a crust.
Gluten-Free: Use a gluten-free pie crust for those with gluten sensitivities. Many store-bought options are available.
Seasonal Tomatoes: Use whatever fresh tomatoes are in season. Heirloom tomatoes, beefsteak tomatoes, or even cherry tomatoes would all work well.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made refrigerated pie crust instead of a frozen one?
A: Yes, you can use a refrigerated pie crust. Just make sure to follow the package directions for baking. You may need to adjust the baking time slightly.

Q: My pie crust is browning too quickly. What should I do?
A: If the crust is browning too quickly, tent it with aluminum foil during the last 10 minutes of baking. This will protect the crust from burning while allowing the filling to cook through.

Q: Can I add other vegetables to the pie?
A: Absolutely! Feel free to add other vegetables, such as bell peppers, onions, or spinach, to the filling. Just make sure to sauté them before adding them to the pie to prevent them from being too watery.

Q: What kind of ham works best in this recipe?
A: A thicker-cut ham steak or leftover baked ham works best. Avoid using deli ham, as it tends to be too moist and can make the pie soggy.

Q: Can I make this pie ahead of time?
A: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Assemble the pie just before baking for the best results.

Final Thoughts

This Ham and Tomato Pie is more than just a recipe; it’s a taste of summer, a slice of comfort, and a tribute to simple, delicious food. I encourage you to gather your ingredients, preheat your oven, and embark on this culinary adventure. Whether you’re looking for a quick weeknight dinner or a satisfying weekend brunch, this pie is sure to please. Don’t be afraid to experiment with different cheeses, herbs, and vegetables to create your own unique version. And most importantly, share your creations with friends and family. Food is meant to be enjoyed, celebrated, and shared. Enjoy!

Ham and Tomato Pie Recipe