Rustic Turkey Ham Onion Tomato Pie with Savory Crust (Print Version)

This Rustic Turkey Ham Onion Tomato Pie combines savory turkey ham, sweet onions, and ripe tomatoes in a flaky crust. A hearty main dish for any night.

# Recipe Info:

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

# Ingredients:

→ Crust & Base

01 - 1 (14.1 ounce) package refrigerated pie crust
02 - 1 yellow onion, thinly sliced
03 - 2-3 ripe tomatoes, thinly sliced

→ Savory Fillings

04 - 1 cup cooked turkey ham, diced
05 - 1 cup sharp cheddar cheese, grated (divided)

→ Flavor Boosters & Binder

06 - 2 large eggs
07 - 1/2 cup milk (whole or 2%)
08 - 1 teaspoon Dijon mustard

→ Seasonings

09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, or to taste

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). While it's warming up, gently unroll your refrigerated pie crust and fit it into a standard 9-inch pie plate. Don't worry if it's not perfectly even, a little rustic charm is what we're going for! I always press the edges firmly, sometimes using a fork to make a pretty pattern, which honestly just makes me feel a bit fancy. This is where I sometimes get a little too aggressive and tear the crust, oops, but a little patch job usually fixes it right up!
02 - Now for the fun part: building the pie! Start by scattering about half of your diced turkey ham evenly over the bottom of the crust. Then, arrange a layer of your thinly sliced onions over the ham, followed by a layer of sliced tomatoes. Repeat this process with the remaining ham, onions, and tomatoes, making sure to get a nice, even distribution. It should look like a colorful, delicious mosaic. I always try to make the top layer look extra pretty with the tomatoes, like I'm an artist or something. Don't stress too much, though; it's all going to taste amazing!
03 - Next, sprinkle half of your grated sharp cheddar cheese over the layered vegetables and ham. This cheese layer is important, it creates a little barrier and adds so much flavor. I always feel like I could add more cheese, and sometimes I do, shhh! Then, set aside the remaining half of the cheese for a later step. This is where I almost forgot the cheese that one time, so don't make my mistake! Just a nice, even blanket of cheesy goodness.
04 - In a medium bowl, whisk together the large eggs, milk, Dijon mustard, dried oregano, salt, and black pepper until it's all well combined and a little frothy. Give it a good whisk, you want those egg yolks and whites to be completely integrated. I always take a little sniff of the mixture here; the oregano and Dijon just smell so good together. This is the magical binder that transforms everything into a cohesive, sliceable pie. Don't be shy with the pepper, I love a good kick!
05 - Carefully pour the egg mixture evenly over the layered ingredients in the pie crust. Make sure it seeps down into all the nooks and crannies. Then, sprinkle the remaining half of your grated cheddar cheese over the top of the pie. This top layer of cheese will get beautifully golden and slightly crispy as it bakes, adding a wonderful texture. Sometimes I press the cheese down a tiny bit just to make sure it adheres, but you don't have to.
06 - Pop your pie into the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is set. You'll know it's done when a knife inserted into the center comes out clean. The top should be a gorgeous golden, and your kitchen will smell absolutely incredible – warm, savory, and cheesy. If the crust starts browning too quickly, you can cover the edges loosely with foil. Let it cool for about 10-15 minutes before slicing; this helps the pie set up beautifully and prevents a messy slice.

# Notes:

01 - Don't rush the crust, honestly. A cold, happy dough makes all the difference, I learned that the hard way.
02 - This pie actually tastes even better the next day; just gently reheat in the oven, skip the microwave for a crispier crust.
03 - No turkey ham? Regular diced ham or even cooked chicken works, I've tried it and it's pretty good, just a different vibe.
04 - A sprinkle of fresh parsley right before serving just brightens everything up, it's a little touch but it matters.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - whisk

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 18g

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