Ham, Mushroom, and Tomato Pie

Step 1: Base ... Add the butter, scallions, garlic, and mushrooms to a microwavable safe bowl, cover, and microwave on medium heat (power 50) for 2-3 minutes. Remove and stir one during cooking. Cover and finish cooking until the vegetables are slightly tender. Cooking time may take less according to the type of microwave and bowl you are using. Remove from the microwave, uncover, and stir in the ham. No need to recover.

Step 2: Crust ... Brush the thawed and room temperature pie crust with the Dijon mustard, then and top with 1/2 of the swiss cheese.

Step 3: Filling ... Add the ham and vegetable mixture to the pie crust; then, top with the tomato slices. Note: I do try to lightly de-seed the tomatoes so there isn't too much juice (liquid). But, plum tomatoes have LESS juice, so it isn't as important; however, if using a basic beefsteak or similar vine ripe tomato, I do like to de-seed. This prevents the crust from getting soggy.

Step 4: Egg and Cream ... Mix the cream, egg, basil, oregano, salt and pepper; and pour over the top of the pie. Top with the remaining cheese.

Step 5: Bake ... Preheat the oven to 425, and bake the pie on the bottom rack for 20-30 minutes until the pie is set, the cheese is melted, and the crust is golden brown. Every oven is different, so make sure to check at 20 minutes. The pie will be set when you insert a knife in the center of the pie and it comes out clean. Remove from the oven, cover with foil and let it rest, 10 minutes before slicing.

Step 6: Serve ... As I said, I love this for breakfast, lunch, or dinner. It comes out golden brown and cheesy. It's not really a quiche, but more of a pie; and, is absolutely delicious - whatever you decide to call it. Serve with a garden salad or fresh fruit. ENJOY! This is also very good served at room temperature. You can also cook this in a square pan (if you make your own crust); cut in squares, and serve as an appetizer.