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!

Ingredients

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

Directions

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.

Enjoy!

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