Homestyle Turkey Ham Onion Tomato Pie (Print Version)

Turkey Ham Onion Tomato Pie: A comforting, savory slice for your family! Packed with turkey, ham, sweet onions, & fresh tomatoes in a flaky crust.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten, meat

# Ingredients:

→ Base & Crust

01 - Pie Crusts (2, 9-inch, store-bought or homemade)
02 - Cooked Turkey (1.5 cups, diced)
03 - Cooked Ham (1 cup, diced)

→ Fresh Produce

04 - Yellow Onion (1 large, thinly sliced)
05 - Tomatoes (2-3 medium, sliced)
06 - Fresh Thyme (1 tbsp, chopped)

→ Creamy Binder

07 - Cheddar Cheese (1 cup, shredded)
08 - Eggs (3 large)
09 - Heavy Cream (1/2 cup)
10 - Dijon Mustard (1 tbsp)

→ Seasonings

11 - Salt (to taste)
12 - Black Pepper (to taste)

# Instructions:

01 - First things first, let's get those pie crusts ready for our Turkey Ham Onion Tomato Pie. Preheat your oven to a good hot 400°F (200°C). Grab one of your pie crusts and carefully fit it into a 9-inch pie plate. I always press it gently into the edges, making sure there are no air bubbles, then crimp the edges however you like – a fork works wonders for a rustic look. Now, this is where I always forget to blind bake properly: line the crust with parchment paper and fill it with pie weights or dried beans. Pop it in the oven for about 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment, then let it cool a bit. This step is crucial for preventing a soggy bottom, trust me, I learned the hard way!
02 - While your crust is cooling, let's get the star of the show, those sweet onions, ready for the Turkey Ham Onion Tomato Pie. In a large skillet, melt a tablespoon of butter or a swirl of olive oil over medium heat. Add your thinly sliced yellow onion and a pinch of salt. Now, this isn't a race; we're going for soft, translucent, and slightly caramelized. Stir them occasionally, letting them get sweet and tender, which usually takes about 8-10 minutes. The smell at this stage? Divine! It's one of my favorite kitchen aromas, honestly. Don't rush it, or you'll miss that deep, sweet flavor that makes this pie special.
03 - In a big mixing bowl, combine your diced cooked turkey and ham with those beautifully sautéed onions. Next, add the shredded cheddar cheese, fresh chopped thyme, Dijon mustard, and a good crack of black pepper. In a separate smaller bowl, whisk together the eggs and heavy cream until they're well combined and just a little frothy. Pour this creamy egg mixture over the turkey and ham mixture. Give everything a good, gentle stir to make sure all those delicious ingredients are coated. This is where the magic starts to happen, seeing all those colors and textures come together for your Turkey Ham Onion Tomato Pie!
04 - Carefully spoon your turkey, ham, and onion filling into the pre-baked pie crust. Try to distribute it evenly, making sure there's a little bit of everything in each bite. Now for the tomatoes! Arrange your sliced tomatoes over the top of the filling in a pretty pattern. I like to overlap them slightly, creating a colorful mosaic. Sometimes I sprinkle a little extra thyme or a tiny bit more salt and pepper over the tomatoes before the top crust goes on. It's all about those layers of flavor, you know? This pie is truly a feast for the eyes and the stomach.
05 - Take your second pie crust and carefully place it over the filling and tomatoes. Gently press the edges of the top crust to the bottom crust, sealing them together. You can crimp them with a fork again, or do a fancy fluted edge if you're feeling ambitious (I usually just go for the fork, let's be real). Don't forget to cut a few slits in the top crust; this lets the steam escape and prevents a puffy, uneven top. Reduce your oven temperature to 375°F (190°C). Place the Turkey Ham Onion Tomato Pie on a baking sheet (to catch any potential drips, because kitchen chaos is real) and bake for 35-45 minutes.
06 - You'll know your Turkey Ham Onion Tomato Pie is ready when the crust is beautifully golden brown and the filling is set. If the crust starts browning too quickly, you can loosely tent it with aluminum foil. Once it's out of the oven, this is the hardest part: let it cool for at least 10-15 minutes before slicing. I know, I know, it smells incredible, and you just want to dig in! But letting it rest allows the filling to firm up, making for cleaner slices. Trust me on this one; I've rushed it before and ended up with a delicious but messy pile. Serve it warm and enjoy the deliciousness!

# Notes:

01 - Blind bake the crust thoroughly; it's the secret to no soggy bottoms.
02 - Store cooled pie in an airtight container in the fridge for up to 3-4 days.
03 - Swap cooked chicken for turkey if you don't have leftovers; it works just fine.
04 - Serve with a crisp green salad for a balanced and delightful meal.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 25-35g

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