Key Takeaways:

• Ready in 45 minutes with just 15 minutes of hands-on prep
• Perfect for using leftover ham and Swiss cheese
• Works every time thanks to the self-rising magic
• Feeds 6-8 people as a main dish

Why This Recipe Works

Ever stared at leftover ham wondering what to make? This crustless ham and cheese pie is your answer. It creates its own crust while baking, making it foolproof for both beginners and busy cooks.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8

What You’ll Need

Kitchen Tools:

• 9-inch pie plate
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Cooking spray

Ingredients:

• 4 large eggs, room temperature
• 2 cups whole milk
• 1 cup biscuit mix
• 1/4 cup butter, melted and cooled
• 2 cups cooked ham, diced
• 1 1/2 cups Swiss cheese, shredded
• 1/4 cup onion, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Optional Add-ins:

• 1/2 cup bell peppers, diced
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced

Step-by-Step Instructions

Before You Start (10 minutes):

1. Remove from refrigerator (30 minutes before starting):
   • Eggs
   • Milk
   • Butter
   • This helps everything mix smoothly
2. Position your oven rack:
   • Place in middle position
   • Clear other racks if needed
   • Heat oven to 375°F
   • Let it fully preheat (about 10 minutes)
3. Prepare your workspace:
   • Clear counter space
   • Gather all ingredients
   • Set out measuring tools
   • Have a clean kitchen towel ready

Preparation Steps (5 minutes):

1. Prepare the pie plate:
   • Hold cooking spray 6 inches from plate
   • Spray entire inside surface
   • Don’t forget the sides
   • Wipe excess with paper towel
2. Dice the ham:
   • Cut into 1/4-inch cubes (about the size of a pencil eraser)
   • Make sure pieces are even
   • Measure after cutting
   • Set aside in a bowl
3. Prepare other ingredients:
   • Shred cheese if not pre-shredded
   • Finely chop onion (pieces should be tiny)
   • Measure all ingredients before mixing

Mixing the Batter (10 minutes):

1. Start with eggs:
   • Crack each egg separately into a small bowl
   • Check for shells
   • Transfer to large mixing bowl
   • Whisk until yolks and whites blend (about 30 seconds)
2. Add wet ingredients:
   • Pour in milk slowly while whisking
   • Add melted butter (make sure it’s not hot)
   • Mix until everything looks uniform
   • No yellow streaks should remain
3. Mix in dry ingredients:
   • Add biscuit mix 1/2 cup at a time
   • Sprinkle in salt and pepper
   • Whisk gently until just combined
   • Stop when you don’t see dry powder
   • Small lumps are okay
   • Don’t overmix or pie will be tough

Assembly (5 minutes):

1. Layer the filling:
   • Spread diced ham evenly across bottom
   • Press down gently with spoon
   • Make sure it’s level
   • No large gaps should show
2. Add cheese layer:
   • Sprinkle shredded cheese evenly
   • Cover all ham pieces
   • Don’t pack it down
3. Add onions:
   • Scatter chopped onions
   • Try to distribute evenly
   • Break up any clumps
4. Add the batter:
   • Pour slowly in circular motion
   • Start from outside edge
   • Work your way to center
   • Use spatula to scrape bowl
   • Gently tap plate on counter 2-3 times
   • This removes air bubbles

Baking Steps (30 minutes):

1. Place in oven:
   • Open oven door fully
   • Use both hands with oven mitts
   • Place pie plate in center
   • Close door gently
2. Set timer for 30 minutes:
   • Don’t open oven for first 25 minutes
   • Check at 25-minute mark
   • Look for these signs of doneness:
     • Top should be golden brown
     • Center should not jiggle
     • Edges slightly pulled from sides
3. Test for doneness:
   • Insert knife in center
   • Should come out clean
   • If wet batter shows, add 5 minutes
   • Check every 5 minutes until done

Cooling Process (10 minutes):

1. Remove from oven:
   • Use oven mitts on both hands
   • Place on heat-safe surface
   • Put away from drafts
2. Let it rest:
   • Set timer for 10 minutes
   • Don’t cut too soon
   • Watch for settling (it’s normal)
3. Check doneness again:
   • Center should be firm
   • No liquid should pool
   • Edges should be set

Serving (5 minutes):

1. Cut into portions:
   • Use sharp knife
   • Wipe blade between cuts
   • Make 6-8 equal wedges
2. Remove servings:
   • Use pie server or spatula
   • Slide under piece completely
   • Lift carefully
3. Plate presentation:
   • Serve while still warm
   • Add fresh herbs if desired
   • Pair with salad if serving as main dish

Beginner Tips Throughout:

• If batter splashes, wipe edges before baking
• Keep oven mitts ready at all times
• Don’t worry if some cheese shows through top
• It’s ready when it smells good and looks golden
• Set multiple timers if needed
• Take photos of each step for future reference

Common Issues and Fixes

• Pie doesn’t set: Check oven temperature accuracy
• Wet center: Add 5-minute increments until knife comes clean
• Too brown top: Cover with foil during last 10 minutes

Variations

• Breakfast version: Add crispy bacon bits
• Veggie loaded: Mix in sautéed mushrooms and spinach
• Extra cheesy: Use mixed cheese blend

Storage Instructions

• Refrigerator: Keeps 3-4 days covered
• Freezer: Wrap individual slices, stores 2 months
• Reheat: Microwave 1-2 minutes or oven at 350°F for 10 minutes

Safety Notes

• Check internal temperature reaches 165°F
• Don’t leave out longer than 2 hours
• Always use fresh eggs

Pro Tips

• Shred cheese fresh for best melting
• Don’t overmix the batter
• Let ingredients reach room temperature
• Use non-stick spray for easy removal

Would you like me to expand on any section or add more specific details about a particular step?