Homestyle Turkey Ham Onion Tomato Pie: Savory & Simple (Print Version)

Turkey Ham Onion Tomato Pie: Your new family favorite! Savory turkey, ham, sweet onion & fresh tomatoes in a comforting, easy dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains meat, dairy, eggs, gluten

# Ingredients:

→ Pie Base & Filling

01 - 1 (9-inch) pie crust (store-bought or homemade)
02 - 1 cup cooked turkey, diced
03 - 1 cup cooked ham, diced
04 - 1 large yellow onion, finely diced
05 - 2 large ripe tomatoes, sliced
06 - 1 cup shredded cheddar cheese

→ Flavor Boosters & Binder

07 - 2 large eggs
08 - 1/2 cup whole milk or half-and-half
09 - 1 tablespoon Dijon mustard

→ Seasonings

10 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
11 - Salt to taste
12 - Black pepper to taste
13 - 1 tablespoon olive oil (for sautéing)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). Then, gently press your pie crust into a 9-inch pie plate. I usually just use my fingers, making sure it’s snug and there are no big air bubbles. Now, if you're like me and have a tendency to forget things, remember to give the crust a little prick with a fork all over the bottom – helps prevent it from puffing up too much. My first pie looked like a UFO, honestly, because I skipped this step! Set it aside for a moment.
02 - In a skillet over medium heat, add a splash of olive oil and toss in your finely diced yellow onion. Sauté those babies until they're soft and translucent, about 5-7 minutes. This is where the magic starts to happen; the house begins to smell so good! Don't rush this step, please. Sweet, caramelized onions are a game-changer for this Turkey Ham Onion Tomato Pie. I once tried to shortcut it, and the pie had raw-ish onion bits – not my finest moment, let me tell you.
03 - Time to build our pie! Scatter your diced cooked turkey and ham evenly over the bottom of your prepared pie crust. Then, sprinkle those lovely sautéed onions right on top. This forms the savory base of our Turkey Ham Onion Tomato Pie, a real flavor foundation. Make sure it's all spread out nicely; you want a bit of everything in every bite, right? I always make sure there are no big empty spots, because nobody likes a pie with a missing piece of deliciousness!
04 - In a medium bowl, whisk together the eggs, milk, Dijon mustard, and a generous pinch of salt and black pepper. Whisk it well, like you’re making a masterpiece! This is your binder, your glue, your creamy heart of the pie. Pour this egg mixture over the turkey, ham, and onion in the pie crust. Make sure it settles into all the nooks and crannies. This is where I always get a little nervous about spilling, so I usually do it over the sink – just in case of a kitchen oops!
05 - Now for the fresh stuff! Arrange your sliced tomatoes beautifully on top of the custard mixture. I like to overlap them slightly, making a pretty pattern. Then, sprinkle that glorious shredded cheddar cheese all over the tomatoes. The cheese will melt down and get all bubbly and golden, protecting the tomatoes and creating this incredible crust. It smells so fresh already, you can almost taste it!
06 - Carefully transfer your Turkey Ham Onion Tomato Pie to the preheated oven. Bake for 40-50 minutes, or until the crust is golden brown and the filling is set and doesn't jiggle too much in the center. The cheese should be bubbly and slightly browned, and the whole kitchen will smell absolutely divine. If the crust starts browning too quickly, you can loosely tent it with foil. Once it’s done, let it cool for at least 10-15 minutes before slicing. Trust me, it helps everything set beautifully, and you won’t have a runny mess!

# Notes:

01 - Don't overmix the pie crust, it gets tough. Just combine until it *just* comes together, like you're barely touching it.
02 - This pie keeps pretty well in the fridge for about 3-4 days; just cover it tight. Reheating gently in the oven is best, avoids soggy crust!
03 - I've totally swapped the turkey ham for leftover roasted chicken before; it works a treat, actually.
04 - A simple green salad with a zesty vinaigrette cuts through the richness beautifully.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 380
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 20g

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