Grandma’s Ham & Swiss Pie
Grandma’s ham and Swiss pie was made for the supper table. Featuring a savory ham, onion, and Swiss cheese filling, it’s a forkful of easy to make comfort food in every bite.
If there was one thing that Grandma did well, it was her pies.
She made all kinds of pies from sweet cherry pies to her famous savory pies like this ham and Swiss pie.
While some of her secret recipes were lost when we lost her, she taught us to make her savory pies.
She’d had us in the kitchen since we could reach the counters making these dinner pies.
They weren’t your typical pie, and didn’t involve an actual crust but Bisquick.
It was the perfect introduction to cooking and how I started with my own sons.
Plus, the resulting dinner pie is so satisfying with a heaping helping of chopped ham, rich Swiss cheese, diced onion and some seasonings that there were no complaints helping in the kitchen!
Ingredients
To make this you’ll need:
- Ham– Diced ham. You could use diced deli ham, holiday ham leftovers, or ham steak. Just aim for 2 cups.
- Swiss cheese– Shredded
- Onion– Diced, white onion.
- Eggs– Beaten
- Half and Half– This is comfort food. You want it nice and rich so don’t substitute a lower fat dairy..
- Bisquick– You could use your own homemade Bisquick
- Spices– Garlic powder, salt, and pepper
How to Make
This ham and Swiss pie is so easy to make!
Just spread the ham and onion evenly out over the bottom of a 9″ pie plate you’ve sprayed with nonstick spray.
Top it with the shredded cheese.
Set the pie plate aside.
In a large mixing bowl, whisk together the eggs, half and half, Bisquick, garlic powder, salt and pepper until the mixture is smooth.
Pour the mixture out evenly into the pie plate over the ham and cheese.
Bake the pie at 400 degrees for 35-40 minutes.
The pie is done when a golden brown crust forms on the top and a butter knife inserted into the center comes out clean.
Serve and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the pie plate you baked it in or transfer them to an airtight container.
Either way, refrigerate them for up to 4 days.
Reheat in the microwave or the oven until warmed through.
Freezing Instructions
This ham and Swiss pie freezes beautifully!
To freeze it bake it as directed above and let it cool completely.
Once the pie is completely cool wrap it tightly in plastic wrap before putting it into a freezer safe ziplocking bag.
Freeze the pie for up to 3 months.
Take the pie out of the freezer the night before you plan to serve it and let it defrost in the fridge.
Bake in the oven until warmed through.
Tips and Tricks
- While ham and Swiss is a classic combination, you could substitute shredded cheddar if you prefer or that’s what you have on hand.
- You could absolutely add other veggies into this. Diced green peppers or sliced mushrooms would be yummy.
- Let the pie rest for a few minutes prior to cutting into it to make sure it’s set.
Other Savory Pie Recipes
Grandma’s ham and Swiss pie is classic comfort food you can throw together in just a few minutes that will have everyone rushing to the table.
Make it and enjoy!
Looking for other savory pie recipes?
Try these:
If you’ve tried our GRANDMA’S HAM AND SWISS PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma's Ham And Swiss Pie
Ingredients
- 2 cups diced ham
- 1 cup shredded Swiss cheese
- 1/3 cup diced white onion
- 4 large eggs, beaten
- 2 cups half & half
- 1 cup Bisquick baking mix
- pinch garlic powder
- salt & pepper, to taste
Instructions
- Using cooking spray, lightly grease a deep 9" pie plate. Spread the ham & onion evenly out over the bottom of the dish. Top with the shredded cheese.2 cups diced ham, 1/3 cup diced white onion, 1 cup shredded Swiss cheese
- In a large mixing bowl, add the eggs, half & half, Bisquick, garlic powder, salt & pepper. Whisk the mixture together until smooth. Pour the mixture out evenly into the pie plate.4 large eggs, beaten, 2 cups half & half, 1 cup Bisquick baking mix, pinch garlic powder, salt & pepper, to taste
- Bake the pie at 400 degrees for 35-40 minutes, or until a golden brown crust's formed on top and a butter knife inserted into the center comes out clean.
Notes
- While ham and Swiss is a classic combination, you could substitute shredded cheddar if you prefer or that's what you have on hand.
- You could absolutely add other veggies into this. Diced green peppers or sliced mushrooms would be yummy.
- Let the pie rest for a few minutes prior to cutting into it to make sure it's set.
Nutrition
Made this 3 times now– very good! Makes 2 of the disposable pie tins so one for supper and one for breakfast. Will make again for sure!
Recipes looks amazing. Definitely trying soon! I NEED to know where you got that gorgeous pie dish and matching serving plates. 🙂
The pie dish is Pioneer Woman. I’m not sure where I picked up the small blue square plates.
I haven’t made Quiche in years, but I am ready to make it again. I have never used Bisquick in any other Quiche recipes, is it necessary to use as a self making crust.?? I’m ready to try it. I may add some chopped asparagus to the recipe. Thanks for sharing this one. **
It doesn’t form a traditional flaky pastry crust on the outside, although it is still a ‘crust’ and yes it’s needed to actually give the pie it’s ‘form’.
Can you double this and put in a 9×13 pan ? Thanks for your help…
Can you use something else beside half and half?
You could use cream, it would just be richer. You could also use whole milk, but it may take slightly longer for the eggs to set.
Made it and it was a soupy mess after cooking. We had to drain off 1/2 to a cup of liquid in the sink. Put aluminum foil on top because it was already brown and put it back in the oven for 10 additional minutes. Still very very moist and wet. Taste was good but the runny part turned us off. Maybe I will try the recipe again with 1 cup of half in half instead of the recommended 2. Maybe is the key word with so many recipe choices.
Have made this several times now and it never fails to be so tasty . made it once for a vegan friend and sub’s mushrooms for the ham . he loved it . thank you for sharing recipe
This is one of our “go to” dishes for weekend breakfast. We have to adjust cook temp and time. We cook at 350 for 50 to 60 minutes. We found the cooking directions produced an overly browned exterior with uncooked center.
Everyone’s over is different and we cook with gas so sometimes that does present issues. I’m glad you were able to adjust it to fit because it really is a yummy recipe!