Ham-and-Cheese Pie

This is a picture-light post. As in, not many pictures, but there are also not many steps. It is a simple recipe you could make on a weekday if you have a bit more time (most of the time is for the pie to bake and then cool). I made it on a weekend just because that’s how I roll these days. Are you surprised to see ham in the title? You should be. I don’t like ham. At least not most of the time. But, I was willing to suck it up to try this recipe. You can easily pull out the ham from your slice if you don’t like it, but I was surprised–the ham I picked out wasn’t too bad. I got a low-sodium variety from the deli counter and I would get it again.

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And yeah yeah, not the prettiest of pictures, but here is the whole pie…

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I’m just not that great at cutting pie slices. I’ve said this before, but it bears repeating. This pie sound like it could be heavy, but it really isn’t because there isn’t a formal pie crust. You still get the crunchy bottom and sides, but not with a pastry dough.

I plan on making this again because it was a hit with the whole family, which makes it a winner here.

Directions for Ham-and-Cheese Pie

From America’s Test Kitchen (Cook’s Country)

  • 1 Tablespoon room temperature butter, 2 Tablespoons melted and slightly cooled butter
  • 1/4 cup grated Parmesan cheese
  • 2 cups (about 6-8 ounces) shredded Gruyere cheese
  • 4 ounces thickly sliced deli ham, chopped
  • 4 green onions, minced
  • 1/2 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pepper
  • 1 cup half-and-half
  • 4 eggs
  • 2 teaspoons mustard (Dijon if you have it)
  • 1/8 teaspoon ground nutmeg

Preheat the oven to 350 degrees. Grease a 9-inch pie pan (deep dish if you have one, next time I will use a springform pan because my pan wasn’t quite deep enough to hold all of the filling) with the softened butter, then take sprinkle the Parmesan evenly over the pan.

Stir together the Gruyere, ham, and green onions in a bowl.

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Sprinkle over the bottom of the pie pan. Stir together the flour, baking powder, salt, and some pepper in a bowl. Into this bowl, whisk the half-and-half, eggs, melted butter, mustard, and nutmeg, stirring until smooth.

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Pour the batter into the pie pan. If you are worried about having too much filling, I recommend setting the pie pan on top of a baking dish.

Bake until the pie is a light golden brown color and the filling is set, about 35-45 minutes.

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Let it cool on a wire rack for 15 minutes before serving.

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Directions for Ham-and-Cheese Pie (without pictures)

From America’s Test Kitchen (Cook’s Country)

  • 1 Tablespoon room temperature butter, 2 Tablespoons melted and slightly cooled butter
  • 1/4 cup grated Parmesan cheese
  • 2 cups (about 6-8 ounces) shredded Gruyere cheese
  • 4 ounces thickly sliced deli ham, chopped
  • 4 green onions, minced
  • 1/2 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pepper
  • 1 cup half-and-half
  • 4 eggs
  • 2 teaspoons mustard (Dijon if you have it)
  • 1/8 teaspoon ground nutmeg

Preheat the oven to 350 degrees. Grease a 9-inch pie pan (deep dish if you have one, next time I will use a springform pan because my pan wasn’t quite deep enough to hold all of the filling) with the softened butter, then take sprinkle the Parmesan evenly over the pan.

Stir together the Gruyere, ham, and green onions in a bowl. Sprinkle over the bottom of the pie pan. Stir together the flour, baking powder, salt, and some pepper in a bowl. Into this bowl, whisk the half-and-half, eggs, melted butter, mustard, and nutmeg, stirring until smooth. Pour the batter into the pie pan. If you are worried about having too much filling, I recommend setting the pie pan on top of a baking dish.

Bake until the pie is a light golden brown color and the filling is set, about 35-45 minutes. Let it cool on a wire rack for 15 minutes before serving.

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