Ham & Swiss Pie is a glorious, custardy, savory masterpiece that sits at the perfect intersection of a hearty quiche and a impossibly simple weeknight dinner. This recipe is a celebration of convenience and comfort, transforming just a handful of everyday ingredients into a golden, puffed, and deeply satisfying pie that feels both rustic and refined. The magic begins with a simple, no-roll crust—not a traditional pastry, but a self-forming batter made from dry biscuit mix, eggs, and milk that bakes into a tender, golden shell that cradles the filling beautifully. Layered within are generous amounts of savory diced ham, sweet caramelized notes from finely chopped onion, and nutty, melted Swiss cheese that forms a glorious, stringy top. As it bakes, the batter rises up and around the filling, creating a pie that is both sturdy and impossibly tender.
The brilliance of this recipe lies in its incredible simplicity and the stunning, crowd-pleasing result it delivers. It requires no rolling, no blind baking, and no complicated techniques—just layer, whisk, pour, and bake. The result is a complete meal in a dish that is perfect for breakfast, brunch, lunch, or a light dinner. The combination of salty ham, creamy Swiss, and the rich, savory custard is timeless and universally loved. Served with a simple green salad or a side of roasted vegetables, Ham & Swiss Pie transforms a busy weeknight into a cozy, satisfying occasion. It’s a recipe that proves you don’t need a long ingredient list or hours in the kitchen to create something truly delicious and memorable.
Why You’ll Love This Recipe:
- Incredibly Easy, No-Roll Crust: The biscuit mix creates its own tender, golden crust as it bakes.
- Rich, Savory, Custardy Filling: Eggs and milk create a luscious, quiche-like texture that’s packed with flavor.
- Perfect Use for Leftover Ham: A delicious way to transform holiday ham into a brand new meal.
- Versatile for Any Meal: Equally perfect for brunch, lunch, or a simple dinner.
- Crowd-Pleasing Comfort: The classic combination of ham, Swiss, and custard is a guaranteed hit.
Ingredients:
For the Filling Layers:
2 cups diced cooked ham
1 cup (about 4 oz) grated Swiss cheese
½ cup yellow onion, finely chopped
For the Custard Batter:
4 large eggs, beaten
2 cups whole milk
1 cup dry biscuit mix (such as Bisquick)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
Instructions:
Step 1: Preheat and Prepare Dish
Preheat your oven to 400°F (200°C). Generously grease a 10-inch deep-dish pie plate or a 9-inch deep-dish pie dish.
Step 2: Layer the Fillings
Sprinkle the diced ham evenly over the bottom of the prepared pie dish. Top the ham with the finely chopped onion, spreading it evenly. Sprinkle the grated Swiss cheese over the onion layer.
Step 3: Make the Custard Batter
In a large bowl, whisk together the beaten eggs, whole milk, and dry biscuit mix until the mixture is smooth and well combined, with no large lumps of biscuit mix remaining. Add the salt, garlic powder, onion powder, and black pepper. Whisk again to incorporate.
Step 4: Assemble and Bake
Carefully pour the egg and milk mixture evenly over the layered ham, onion, and cheese in the pie dish. It will rise as it bakes.
Step 5: Bake
Bake in the preheated oven for 35-40 minutes. The pie is done when the top is puffed and golden brown, and a toothpick or knife inserted into the center comes out clean.
Step 6: Rest and Serve
Remove from the oven and let the pie rest on a wire rack for 5-10 minutes before slicing. This allows it to set slightly for cleaner slices. Slice into wedges and serve warm.
Tips:
- Use Good-Quality Ham: Diced leftover baked ham works beautifully, but you can also use thick-cut ham steak or good-quality deli ham.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grating Swiss cheese yourself ensures a smooth, creamy melt.
- Don’t Overmix the Batter: Whisk just until the ingredients are combined. Overmixing can make the final texture tough.
- Check for Doneness: The center should be set and a toothpick should come out clean. If the top is browning too quickly, tent loosely with foil.
- Customize It: Add a cup of cooked, chopped broccoli or spinach (squeezed dry) for extra vegetables and color.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual slices in the microwave, or place the whole pie (covered with foil) in a 325°F (165°C) oven for 15-20 minutes until warmed through.
- Freezing: This pie freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: You can assemble the pie completely (through Step 4) up to 8 hours in advance. Cover and refrigerate. Add 5-10 minutes to the bake time if baking from cold.
Ham & Swiss Pie is the ultimate easy, comforting, and satisfying meal. It takes simple ingredients and transforms them into a golden, puffed, and deliciously savory pie that will earn a permanent place in your recipe rotation.
