Friday, January 29, 2010

Ham and Tomato Pie
8 oz pkg diced cooked ham
3 green onions, chopped
9 in frozen deep dish pie shell
1 Tbsp dijon mustard
1 cup shredded mozarella
2 med plum tomatoes, thinly sliced
1 lg egg
1/3 cup half&half
1 Tbsp chopped fresh basil or cilantro
1/8 tsp pepper

Saute ham and green onions in a large nonstick skillet over med heat for 5 minutes or until ham is brown and any liquid evaporates.
Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup of the cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
Beat egg and half&half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper and remaining 1/2 cup of the 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. Serves 4-6

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