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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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