Hearty Turkey Ham Tomato Pie: A Savory Family Favorite (Print Version)

Turkey Ham Tomato Pie brings comforting flavors together. My simple recipe uses pantry staples for a satisfying meal, perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Contains Dairy, Contains Eggs

# Ingredients:

→ Crust & Base

01 - 1 (9-inch) frozen deep-dish pie crust, thawed
02 - 4 large eggs
03 - 1 cup whole milk

→ Savory Fillings

04 - 1 cup cooked turkey ham, diced
05 - 1 medium yellow onion, finely chopped
06 - 2 medium fresh tomatoes, sliced and drained
07 - 1 cup shredded cheddar cheese (or cheese of choice)

→ Flavor Essentials

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper, or to taste
10 - 1/2 teaspoon dried Italian herbs

→ Optional Extras

11 - 1 tablespoon olive oil (for sautéing)
12 - Pinch of smoked paprika

# Instructions:

01 - First things first, let's get that oven preheating to 375°F (190°C). Then, grab your frozen pie crust. I like to prick the bottom all over with a fork – this helps prevent it from puffing up too much, which I totally forgot once and ended up with a wonky crust. Bake it empty for about 10-12 minutes until it's lightly golden. This step, my friends, is key to avoiding a soggy bottom, a mistake I learned the hard way. The smell of that warming pastry already gets me excited!
02 - While your crust is doing its thing, heat a little oil in a skillet over medium heat. Toss in your diced onion and cook it down until it’s soft and translucent, about 5-7 minutes. Oh, that smell of onions caramelizing! Then, add your diced turkey ham and let it get a little crispy, maybe 3-5 minutes. I love how the edges get slightly browned; it just adds so much flavor to our Turkey Ham Tomato Pie. Don't rush this part; it's building the base of flavor.
03 - Once the crust is pre-baked, pull it out of the oven. Layer half of the shredded cheese on the bottom of the crust. This creates a little shield against any moisture! Then, spoon in your turkey ham and onion mixture evenly. Next, arrange your sliced, drained tomatoes over the ham mixture. I try to make them look pretty, but honestly, once it bakes, it all blends into deliciousness. This is where I start to see the pie really take shape!
04 - In a medium bowl, whisk together the eggs, whole milk, salt, black pepper, and dried Italian herbs until everything is well combined and a little frothy. Give it a good whisk; you want those eggs fully incorporated. I usually give it a taste test at this point, just to make sure the seasoning feels right. This liquid gold is what will bind all those wonderful ingredients together into a cohesive, sliceable pie.
05 - Carefully pour the egg mixture over the ingredients in the pie crust. Make sure it's distributed evenly and fills all the nooks and crannies. Don't overfill it! Remember my overflow disaster? Leave about a quarter-inch from the top edge. Then, sprinkle the remaining shredded cheese generously over the top. This cheese will melt into a beautiful, golden crust that is just irresistible, trust me on this one.
06 - Carefully transfer your Turkey Ham Tomato Pie to the preheated oven. Bake for 35-45 minutes, or until the top is golden brown and the center is set. You can test for doneness by gently shaking the pie; if the center doesn't jiggle much, it's ready. The kitchen will smell absolutely divine! Let it cool for at least 10-15 minutes before slicing. I know, it’s hard to wait, but it helps the pie set up beautifully for clean slices. Enjoy your homemade goodness!

# Notes:

01 - Always pre-bake your crust; I learned the hard way that it’s the secret to avoiding a soggy bottom.
02 - This pie reheats best in the oven at 300°F (150°C) to keep the crust crisp; microwaving can make it a bit sad.
03 - I tried using roasted red peppers instead of fresh tomatoes once, and it was a surprisingly good, smokier twist!
04 - A simple green salad with a zesty vinaigrette cuts through the richness beautifully.

# Tools You'll Need:

01 - 9-inch pie plate
02 - large skillet
03 - whisk
04 - mixing bowl

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 20g

Back