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Cooking Tomato and Ham Pie in an “Ideal” Kitchen

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 egg

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.


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