Tomato Pie Recipe – Flaky pie crust filled with savory ham, juicy tomatoes, gooey cheese, fresh basil, and a hint of Dijon mustard. Packed with flavor and super simple to throw together—serve it warm, at room temp, or even cold the next day. Great for meal prep, holidays, or any time you’re craving comfort food with a fresh twist!
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Ham & Tomato Pie
Ham and tomato pie is one of those dishes that just hits the spot. It’s cheesy, savory, and a little tangy from the tomatoes—all baked up in a buttery pie crust. It’s like a cross between a quiche and a savory tart, and honestly, it’s hard to stop at just one slice. Perfect for brunch, lunch, or even a light dinner.
How to Make Tomato Pie
This dish is super easy to make with only a few simple ingredients. Heat a large non-stick skillet over medium heat. Add diced ham and green onions and cook for about 5 minutes, until the ham is browned and any liquid has cooked off.
Spread a thin layer of Dijon mustard over the bottom of a frozen pie crust. Sprinkle with mozzarella cheese. Spoon the ham mixture evenly over the cheese, then arrange a single layer of tomato slices on top.
In a bowl, whisk together the eggs and half-and-half until smooth. Pour the egg mixture over the tomatoes, then sprinkle with fresh basil leaves, kosher salt, black pepper, and additional cheese.
Bake in a preheated oven until the top is lightly golden and the filling is set. Let it cool on a wire rack for about 20 minutes before slicing into wedges.
Helpful Tips & Frequently Asked Questions
- Store-bought diced ham has a lot of excess moisture. It is important to sauté the ham in a skillet before adding it to the pie filling. If you don’t remove the excess moisture from the ham, the pie will be watery.
- Omit the ham for a meatless meal.
- I use a frozen pie crust. There is no need to prebake the crust before adding the filling.
- You can substitute store-bought or homemade pie dough.
- You can use any tomato that you enjoy. Beefsteak, Roma, or Heirloom tomatoes are our go-tos.
- Slice the tomatoes and let them sit on paper towels to remove excess liquid.
- Mix up the flavor with your favorite cheese: sharp cheddar cheese, gruyere, Swiss, or parmesan cheese tastes delicious!
- Can I make Tomato Pie ahead of time? Yes. You can assemble the pie and store it covered with plastic wrap in the fridge overnight.
- Can I freeze Tomato Pie? Yes. Assemble the pie and wrap the pie pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and bake as directed.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave or air fryer.
What to Serve with Tomato Pie
We both loved this Ham and Tomato Pie! It was quick and easy to make, and it tasted great! This dish is rich, cheesy, and full of savory goodness, so it pairs well with lighter, fresh sides to balance things out.
- A crisp green salad with a tangy vinaigrette works great to cut through the creaminess of the pie.
- You could also serve it with some roasted asparagus or sautéed green beans for a pop of color and crunch.
- If you’re making it for brunch, a bowl of fresh fruit or a simple fruit salad adds a nice sweet contrast.
- And don’t forget a glass of iced tea or lemonade to round things out—refreshing and just right alongside those hearty, warm flavors.
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Tomato Pie with Ham
Yield: 6 people
Tomato Pie Recipe – Flaky pie crust filled with savory ham, juicy tomatoes, gooey cheese, fresh basil, and a hint of Dijon mustard. Packed with flavor and super simple to throw together—serve it warm, at room temp, or even cold the next day. Great for meal prep, holidays, or any time you’re craving comfort food with a fresh twist!
- ½ -lb diced ham
- ¼ cup sliced green onions
- 1 9-in regular frozen pie crust,
- 1 Tbsp Dijon mustard
- 1 cup shredded mozzarella cheese
- 2 medium plum or roma tomatoes, thinly sliced
- 1 large egg
- ⅓ cup half-and-half
- 1 Tbsp chopped fresh basil
- salt and pepper to taste
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Preheat oven to 425ºF.
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In a large non-stick skillet over medium heat, cook ham and green onions until ham is brown and liquid has evaporated, about 5 minutes.
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Brush bottom of pie shell evenly with dijon mustard; sprinkle with ½ cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes. You may have a few slices of tomato leftover.
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Whisk together egg and half-and-half until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining ½ cup cheese.
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Bake for 20 to 25 minutes or until lightly browned and set. Cool on a wire rack 20 minutes before cutting into wedges.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
