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

Whip up a comforting Turkey Ham Onion Tomato Pie, perfect for using leftovers. This rustic savory pie is packed with flavor and so easy to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Pie Base & Savory Filling

01 - 1 refrigerated pie crust (9-inch)
02 - 1 tbsp olive oil or butter
03 - 1 large yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1.5 cups cooked turkey, cubed
06 - 1.5 cups cooked ham, cubed
07 - 2-3 ripe Roma tomatoes, thinly sliced

→ Creamy Binder & Flavor

08 - 2 large eggs
09 - 1/2 cup whole milk or half-and-half
10 - 1.5 cups shredded sharp cheddar cheese, divided
11 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)

→ Seasonings

12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp black pepper (or to taste)

→ Optional Touches

14 - Pinch of red pepper flakes
15 - Extra cheese for topping

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). Then, gently unroll your pie crust and press it into a 9-inch pie dish. Crimp those edges however you like – I usually just do a simple fork crimp, because honestly, who has time for fancy? Prick the bottom a few times with a fork. Next, grab a skillet and melt a tablespoon of butter or olive oil over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want it translucent and sweet. Add the minced garlic and cook for another minute until fragrant. Oh, the smell is just heavenly!
02 - Now for the fun part! Sprinkle about a third of your shredded cheddar cheese evenly over the bottom of your prepared pie crust. This creates a little cheesy barrier, which I swear helps prevent a soggy bottom. Next, layer half of your cooked turkey and ham over the cheese. Follow that with half of your sautéed onion and garlic mixture. Then, arrange half of your sliced tomatoes on top of that. I usually overlap them a bit. This layering is important, I once just dumped everything in and it didn't cook as evenly. Oops!
03 - Time to repeat those lovely layers! Sprinkle another third of the cheddar cheese over the tomatoes. Then add the remaining turkey and ham, followed by the rest of the onion and garlic. Finally, layer the remaining tomato slices on top. In a separate medium bowl, whisk together your eggs, milk (or half-and-half), fresh thyme, salt, and pepper. Whisk it well until it’s all combined and a little frothy. This is the custard that will bind our Turkey Ham Onion Tomato Pie together into a glorious savory treat!
04 - Carefully pour the egg and milk mixture over the layered ingredients in the pie crust. Make sure it's distributed evenly and seeps down into all those delicious nooks and crannies. Sprinkle the remaining cheddar cheese over the top of the pie. Gently transfer the pie dish to your preheated oven. Bake for 35-45 minutes, or until the crust is golden brown, the filling is set, and the cheese on top is bubbly and beautifully melted. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil, a trick I learned the hard way!
05 - To check if your Turkey Ham Onion Tomato Pie is done, insert a knife or a toothpick into the center. If it comes out clean, you're good to go! If not, give it a few more minutes in the oven. Once it's done, pull that gorgeous pie out of the oven. I know, I know, it smells incredible and you want to dig in right away, but resist! Let it cool on a wire rack for at least 10-15 minutes before slicing. This cooling time allows the filling to set up completely, making for cleaner slices and a much better eating experience. Trust me, I've cut into it too soon many times, and it was a delicious mess, but still a mess.
06 - After that crucial cooling period, grab your sharpest knife and slice into your beautiful Turkey Ham Onion Tomato Pie. The crust should be crisp, the filling creamy and savory, and those tomatoes a little burst of freshness. Each slice is a perfect balance of flavors and textures – the salty ham, the tender turkey, sweet onion, and juicy tomato, all bound by cheesy goodness. It's a satisfying meal all on its own, but I love serving it with a simple green salad for a complete, comforting dinner. Enjoy the fruits of your kitchen chaos, my friend!

# Notes:

01 - Blind bake the crust for 10-15 minutes before adding filling to help prevent a soggy bottom, a tip I swear by.
02 - Store cooled Turkey Ham Onion Tomato Pie tightly wrapped in the fridge for up to 3-4 days; reheat gently in the oven for best texture.
03 - Feel free to swap turkey and ham for cooked chicken or even crumbled sausage if you're out of leftovers.
04 - Serve slices with a simple green salad and a light vinaigrette to balance the richness of the pie.

# Equipment Needed:

01 - 9-inch pie dish
02 - large skillet
03 - mixing bowls
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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