This is my own variation on a recipe that appeared in Everyday with Rachael Ray's Oct. 2008 issue.
- 3 tbsp extra-virgin olive oil
- 2 Shallots thinly sliced
- 1 lbs ham steak, cut into 1/2-inch pieces
- ½ lbs portobello mushrooms, stemmed, caps thinly sliced
- 1 8 ounce package cream cheese
- 3 large eggs, beaten
- 1 tsp dry mustard
- ½ tsp garlic powder
- One 15-ounce box refrigerated piecrust dough
- One 10-ounce container cherry tomatoes, halved
Position a rack in the lower third of the oven and preheat to 425°. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until softened, about 1 minute. Add the ham and cook, stirring occasionally, until heated through, about 3 minutes. Transfer to a medium bowl.
Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the mushrooms, sprinkle with garlic powder and cook, stirring occasionally, until their liquid is cooked off, 6 to 8 minutes. Stir into the ham mixture along with the cream cheese.
Stir the mustard into the beaten eggs and season with a pinch salt.
Center a piecrust round over a 9-inch pie plate, pressing the dough into the sides and bottom. Fill with the ham mixture, spreading it evenly. Pour in the mustard-egg mixture, tilting the plate to distribute evenly. Cover completely with the tomato halves, cut side down.
Cover with second pie crust. Cut vent holes in top crust. Trim off any excess ends. Roll the rim of the bottom crust up over the lattice and crimp.
Transfer the pie to a baking sheet and bake until the egg mixture is set, about 50 minutes. Let cool for 30 minutes before serving.