Ham & Tomato Pie

*Think Chicken Pot Pie remade...This is one of Clinton's favorites.

Prep Time: 20 min.

Servings: 4

1 (8-oz.) package diced cooked ham (I use ham steaks)

1/2 cup sliced green onions (about 4 onions)

1 (9-inch) frozen unbaked pie shell (There's no need to thaw the crust before assembling.)

1 tablespoon Dijon mustard

1 cup (4 oz.) shredded mozzarella cheese, divided

2 medium plum tomatoes, thinly sliced

1 large egg

1/3 cup half-and-half

1 tablespoon chopped fresh basil

1/8 teaspoon pepper

Garnishes: fresh basil sprigs, tomato slices

1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Yield: Makes 4 to 6 servings

*From Southernliving.com