Wednesday, July 28, 2010

Weeknight Inspiration: Ham and Tomato Pie

So, I'm not complaining but when you have a garden this inevitably means you have veggies that you have to use up or give away before they go bad.  We currently have a big harvest of tomatoes that I don't want to go to waste.  A big yummy, southern tomato pie came to mind.  Problem is, my husband doesn't believe in vegetarian dishes - he thinks a meal isn't complete without meat.  So, I had to rethink my plan.  I found this recipe from Southern Living and it fit the bill - had meat, used up extra maters, and was super easy for a weeknight meal!  I practically already had everything on hand.

Tomato and Ham Pie
8 ounces of cooked ham
2 tomatoes sliced thinly (use what you have on hand - the recipe called for plum tomatoes but I used up some big delicious heirlooms we had)
1 frozen, unbaked pie shell
1 cup mozarella cheese
1/2 cup green onions, sliced
1 tablespoon dijon mustard
1 egg
1/3 cup half and half (I used fat free)
1 tablespoon chopped fresh basil (I used more to use some of that up as well)
salt and pepper to taste

Brown onions and ham in a skillet.  Meanwhile, remove pie crust from freezer and spread 1 tablespoon of dijon mustard evenly across the bottom.  (I found this was easy to do with a pastry brush.) 

('scuse the shadow of my big fat head on the bottom.)

Layer 1/2 cup of mozzrella cheese over the mustard. 

In a small bowl whisk together the egg and half and half.

Once browned, put the ham and onions in the pie dish and cover with the tomatoes in an even layer.  Pour egg mixture over the tomatoes.  Top with remaining mozarella, salt and pepper and fresh basil.

Bake at 425 degrees on the bottom rack for 20-25 minutes.  Let cool for 5 minutes before serving.

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