Remember those lazy Sunday afternoons at Grandma's, when the house just smelled right? This Turkey Ham, Onion, Tomato Pie takes me straight back there. I first stumbled upon a similar recipe in an old community cookbook, tucked between a handwritten note about baking bread during a storm and a recipe for pickled beets. Honestly, I didn't expect much from a savory pie with these ingredients, but oh, was I wrong! It just tasted like home, like a big, warm hug after a long day. It's become a staple in my kitchen, a comforting dish that always delivers that feeling of everything being okay, even if my kitchen usually looks like a tornado just passed through.
The first time I made this Turkey Ham, Onion, Tomato Pie, I was so excited that I completely forgot to pre-bake the crust. Oops! It turned out a little soggy, but honestly, it was still delicious enough that we devoured it anyway. My partner just chuckled and said, "Adds character!" Now, I always make sure to give that crust a good blind bake. Live and learn, right? Kitchen disasters are just part of the journey, I guess.
Ingredients for Turkey Ham, Onion, Tomato Pie
- Refrigerated Pie Crust: Seriously, don't feel guilty about using a store-bought crust! It makes this Turkey Ham, Onion, Tomato Pie so much quicker. I've tried making my own from scratch, and while it's lovely, sometimes you just need a shortcut.
- Turkey Ham: I love the savory, smoky notes it brings without being too heavy. Sometimes I dice up leftover roasted chicken, and it works, kinda, but the turkey ham just hits different.
- Yellow Onion: The sweetness from caramelized onions is essential here. Don't skimp on cooking them down, that’s where the magic happens. I always add a tiny pinch of sugar to help them along.
- Fresh Tomatoes: Sliced thin, they add a lovely tang and freshness. Use ripe, juicy ones, trust me, a mealy tomato will ruin the vibe of this Turkey Ham, Onion, Tomato Pie.
- Large Eggs: These are our creamy binder, holding everything together. I once used small eggs and the pie was a bit too crumbly, stick to large for the right consistency.
- Whole Milk: Don't use skim milk, just don't. The fat in whole milk gives this pie its rich, custardy texture. I'm not saying it's healthy, but it's delicious!
- Shredded Cheddar cheese: Sharp cheddar is my go-to for that lovely salty, cheesy punch. I’ve tried a mix of cheddar and Monterey Jack, and it's also pretty good.
- Dijon Mustard: Just a tiny bit, for a subtle tang that really wakes up the other flavors. It's my secret weapon for savory pies.
- Dried Thyme: Earthy and aromatic. Fresh thyme is even better if you have it, but dried works beautifully. I always rub it between my palms to release the oils.
- Salt & Black Pepper: Season generously, but taste as you go! There's nothing worse than an under-seasoned pie. My partner once added way too much pepper, it was a spicy surprise!
Crafting Your Turkey Ham, Onion, Tomato Pie
- Prep the Crust, Friend:
- First things first, roll out that pie crust and nestle it into your 9-inch pie plate. Trim the edges and crimp 'em however you like sometimes mine look rustic, sometimes they look like a five-year-old did it, and that’s okay! Prick the bottom with a fork a few times. Now, here's where I always try not to forget: blind bake it! Pop it into a preheated oven at 375°F (190°C) for about 10-12 minutes until it's just lightly golden. This helps prevent a soggy bottom, a mistake I’ve made more times than I care to admit. Let it cool a bit while you get the filling ready.
- Sauté Those Onions to Sweetness:
- While your crust cools, grab a large skillet and melt a tablespoon of butter or a drizzle of olive oil over medium heat. Toss in your sliced yellow onions. Now, this is where patience pays off, hon. Cook them down slowly, stirring occasionally, for about 8-10 minutes until they’re soft, translucent, and just starting to caramelize. They’ll smell so sweet and amazing, you'll want to just eat them straight from the pan! This step really builds the flavor base for our Turkey Ham, Onion, Tomato Pie, so don't rush it. I once got impatient and they were still a bit too crunchy, not ideal.
- Layering the Goodness:
- Once the onions are ready, spread them evenly over the bottom of your cooled, blind-baked pie crust. Next, scatter the diced turkey ham over the onions. Then, arrange your sliced fresh tomatoes in a pretty single layer on top of the ham. I always try to make it look nice, but honestly, once it bakes, it's all delicious chaos anyway! This layering ensures every slice of Turkey Ham, Onion, Tomato Pie gets a bit of everything.
- Whisk Up the Custardy Binder:
- In a medium bowl, whisk together the large eggs, whole milk, Dijon mustard, dried thyme, salt, and black pepper. Whisk it really well until everything is combined and a little frothy. This is the creamy heart of your Turkey Ham, Onion, Tomato Pie, so make sure it’s seasoned just right. Give it a little taste remember, you can always add more seasoning, but you can’t take it away!
- Pour and Sprinkle:
- Carefully pour the egg mixture over the layers of onions, turkey ham, and tomatoes in your pie crust. Try to distribute it evenly so it seeps into all the nooks and crannies. Then, sprinkle the shredded cheddar cheese generously over the top. I sometimes go a little overboard with the cheese, but hey, you can never have too much, right? It'll get all golden and bubbly, which is just the best.
- Bake Until Golden Perfection:
- Pop your beautiful Turkey Ham, Onion, Tomato Pie into that same 375°F (190°C) oven. Bake for about 35-45 minutes, or until the crust is golden brown, the filling is set (a knife inserted near the center comes out clean), and the cheese is bubbly and slightly browned. It'll smell absolutely divine! Let it cool on a wire rack for at least 10-15 minutes before slicing. This cooling time is crucial, it helps the pie set up properly. I know it's hard to wait, but trust me, it’s worth it for a clean slice.
There was this one time I was making this Turkey Ham, Onion, Tomato Pie for an impromptu potluck, and I was in such a rush, I almost dropped the whole thing getting it out of the oven. My heart nearly stopped! Luckily, I caught it just in time, but there was a little tilt to it. It still tasted amazing, and everyone complimented it. Sometimes, those little kitchen mishaps just add to the story, don't they?
Storing Your Turkey Ham, Onion, Tomato Pie
Okay, so if you somehow manage to have leftovers of this Turkey Ham, Onion, Tomato Pie (which is a big "if" in my house!), you'll want to store it properly. Let the pie cool completely to room temperature first. Then, cover it snugly with plastic wrap or aluminum foil, or pop slices into an airtight container. It’ll keep beautifully in the refrigerator for up to 3-4 days. Reheating is best in the oven, honestly. A quick 15-20 minutes at 300°F (150°C) will crisp up the crust and warm the filling without making it rubbery. I microwaved it once, and the crust got a bit sad and the sauce separated so don't do that lol. It's still edible, but it loses some of its charm. Trust me, the oven is your friend here for a fresh-tasting slice.
Turkey Ham, Onion, Tomato Pie Variations
I've played around with this Turkey Ham, Onion, Tomato Pie recipe quite a bit, depending on what I have in the fridge or what I’m craving. For the turkey ham, cooked diced chicken or even some crispy bacon bits work wonderfully. I tried crumbled breakfast sausage once, and it worked... kinda, it was a bit greasy but still tasty. If you don't have yellow onions, sweet onions are a great swap. For the cheese, a mix of Gruyère and Swiss is ridiculously good if you want to get fancy, or just use all mozzarella for a milder flavor. I’ve even thrown in a handful of spinach or bell peppers (sautéed first, of course) when I needed to sneak in some extra veggies. Just remember to adjust your seasonings if you make big changes, and have fun with it! That's what home cooking is all about.
Turkey Ham, Onion, Tomato Pie: Serving Ideas
This Turkey Ham, Onion, Tomato Pie is a hearty meal all on its own, but it plays well with others! For a light dinner, I love serving it with a simple green salad dressed with a tangy vinaigrette. The freshness really cuts through the richness of the pie. If you're feeling a bit more indulgent, a side of roasted asparagus or some garlicky green beans would be divine. And for drinks? A crisp white wine like a Sauvignon Blanc or even a light-bodied red like a Pinot Noir would be lovely. Honestly, this dish and a rom-com on a chilly evening? Yes please! It’s the kind of comforting meal that just makes you want to curl up and relax.
The Homestyle Heart of This Turkey Ham, Onion, Tomato Pie
Savory pies, or tarts, have been a comforting staple in kitchens around the world for centuries, from French quiches to British meat pies. This particular Turkey Ham, Onion, Tomato Pie feels like a true American homestyle classic, reminiscent of Southern tomato pies but with a heartier, more substantial filling thanks to the ham and onions. My own connection to it isn't steeped in ancient tradition, but rather in the tradition of finding joy and sustenance in simple, honest ingredients. It reminds me of the resourceful cooks who made delicious meals with what they had, turning humble ingredients into something truly special. It's a testament to how food can bridge generations and bring that cozy, familiar feeling to any table, no matter where you are.
And there you have it, friends! This Turkey Ham, Onion, Tomato Pie is more than just a recipe, it’s a little slice of comfort and nostalgia. Every time I pull it from the oven, with that golden crust and bubbly cheese, I just feel a sense of accomplishment and warmth. It’s not always perfect, but it’s always made with love, and that’s what counts. I really hope you give this one a try. If you do, please share your kitchen adventures with this Turkey Ham, Onion, Tomato Pie!
Frequently Asked Questions about Turkey Ham, Onion, Tomato Pie
- → Can I use a different kind of ham for this Turkey Ham, Onion, Tomato Pie?
Absolutely! I've used regular deli ham, and even leftover holiday ham, diced up. It all works! Just make sure whatever ham you use is fully cooked. The flavor will change a bit, but it'll still be delicious, I promise.
- → What if I don't have fresh tomatoes for my Turkey Ham, Onion, Tomato Pie?
You can use canned diced tomatoes, but make sure to drain them really well to avoid a watery pie. I've tried sun-dried tomatoes too, chopped finely, and they add a lovely concentrated flavor, though it's a different vibe.
- → My pie crust always shrinks! Any tips for this Turkey Ham, Onion, Tomato Pie?
Oh, I totally get that! My trick is to really press the dough into the pie plate, especially along the sides. Also, chilling the crust after you've placed it in the plate for 15-20 minutes before blind baking can help prevent shrinkage.
- → Can I make this Turkey Ham, Onion, Tomato Pie ahead of time?
You can assemble the pie (minus the egg mixture) and keep it covered in the fridge for a day. Then, whisk and pour the egg mixture right before baking. The baked pie also reheats well, as I mentioned, for easy make-ahead meals.
- → How can I make my Turkey Ham, Onion, Tomato Pie extra savory?
For an extra savory kick, try adding a tablespoon of grated Parmesan cheese to the egg mixture, or a pinch of smoked paprika to the onions while they sauté. A little dash of Worcestershire sauce in the egg mix also works wonders!