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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
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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. Ingredients:
8 ounces cooked ham, diced |
4 green onions, sliced |
9 inches unbaked pie shells, 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 |
Directions:
1. Preheat the oven to 425 degrees.
2. Saute the ham and onion over medium heat until the ham is brown and all the liquid evaporates.
3. Brush the bottom of the pie shell with mustard.
4. Sprinkle 1/2 c mozzarella over the mustard.
5. Put the ham and onions evenly on top of the cheese.
6. Place a single layer of tomatoes on top of the ham.
7. Combine the egg and half-and-half; beat with a fork until blended.
8. Pour over the tomatoes.
9. Evenly sprinkle the basil, pepper and remaining cheese on top.
10. Bake for 20-23 minutes or until lightly brown and set.
11. Cool on a wire rack for 20 minutes before cutting into wedges to serve.
12. Garnish slices with basil sprigs and sliced tomatoes if desired.
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