Karen Endsley of Cooking from the Heart gets to cook in a dream kitchen in the Coastal Virginia Magazine Idea House. Today’s delicious recipe is a Tomato and Ham Pie. Experience this beautiful gourmet kitchen as Stephen Quick of Stephen Alexander Homes and Neighborhoods joins us for this fun and creative recipe, tomato and ham pie!
1- 9 inch pie crust (pre-made or homemade, either is great!)
8-10 oz of ham (I use regular ol’ sandwich sliced ham)
½ cup shallots (use any kind of onions you have on hand)
1 Tbs Dijon mustard
1 cup shredded Gouda cheese (or any kind of shredded cheese you have in the fridge)
1 large tomato -sliced (or 2 medium plum tomatoes)
1/3 cup of half and half
2 Tbs fresh basil, roughly chopped
Salt and Pepper
Preheat oven to 425
In a small pan, sautee shallots and ham together until (or at least MOST) of the liquid is gone. Set aside.
Whisk egg and ½ and ½ together
Spread mustard over bottom of pie crust.
Spoon ham and shallot mixture evenly into crust and top with ½ of the shredded cheese.
Arrange the sliced tomatoes evenly over ham mixture and season with salt and pepper, then top with chopped basil.
Pour egg/ half and half mixture over the tomatoes and basil, then top with remaining shredded cheese.
Bake for 20-25 minutes or until cheese is golden brown. Cool for about 20 minutes before serving.