Perfect for busy weeknights or weekend brunches, this cheesy ham pie combines buttery crust with rich, savory filling.
Key Takeaways:
- Quick prep time: 15 minutes + 30 minutes baking
- Perfect for using leftover ham
- Makes 4 servings
- Freezer-friendly for up to 3 months
Why You’ll Love This Cheesy Ham Pie
Need a quick dinner that’s both filling and crowd-pleasing? This cheesy ham pie is your answer. With just 15 minutes of prep time, you’ll have a hot, bubbling pie ready to serve. The combination of sharp cheddar and smoky ham creates a rich flavor that even picky eaters love.
What You’ll Need
Kitchen Tools
- 9-inch pie dish
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Cutting board
- Sharp knife
- Grater
- Timer
- Oven mitts
- Cooling rack
Ingredients (Serves 4)
- 1 pre-made pie crust (9-inch)
- 1½ cups cooked ham, diced
- 1½ cups sharp cheddar cheese, shredded
- 3 large eggs
- ¾ cup milk
- ⅓ cup heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Substitution Options
- Swiss cheese instead of cheddar
- Half-and-half in place of heavy cream
- Turkey ham for a lighter option
- Gluten-free pie crust for dietary restrictions
Super Detailed Step-by-Step Instructions for Beginners
Before You Start
- Read through the entire recipe once before beginning
- Gather all ingredients and tools
- Make sure you have enough counter space
- Check that your oven rack is in the middle position
Preparation Phase (15 minutes)
Setting Up (5 minutes)
- Turn on your oven to 375°F (190°C)
- Wait for the oven to fully preheat (usually takes 10-15 minutes)
- Most ovens will beep or show a light when ready
- Remove pie crust from refrigerator
- Place it on the counter to warm slightly
- Set a timer for 15 minutes
- The crust should be cool but pliable when ready
Ingredient Prep (10 minutes)
- Prepare the ham:
- Place ham on cutting board
- Cut into small, even cubes (about ¼ inch – think the size of a dice)
- Measure 1½ cups and set aside
- Prepare the cheese:
- If using a block, grate it now
- Hold grater at an angle over a bowl
- Use the large holes of the grater
- Grate slowly to avoid cuts
- Measure 1½ cups and set aside
Assembly Phase (10 minutes)
Preparing the Pie Crust
- Unwrap your pie crust carefully
- If it’s rolled up, gently unroll it
- Center it over your 9-inch pie dish
- Lower it slowly into the dish
- Press it gently:
- Start from the center
- Work your way to the edges
- Don’t stretch the dough
- Make sure it’s touching all sides
- Trim any excess crust hanging over the edges
- Crimp the edges between your thumb and forefinger
Layering the Filling
- Layer ingredients in this exact order:
- ¾ cup diced ham (spread evenly)
- ¾ cup shredded cheese
- Remaining ¾ cup ham
- Remaining ¾ cup cheese
Making the Custard (5 minutes)
- Crack eggs one at a time:
- Crack each egg into a small bowl first
- Check for shells
- Then add to large mixing bowl
- Add wet ingredients:
- Pour in ¾ cup milk
- Add ⅓ cup heavy cream
- Add seasonings:
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Whisk everything together:
- Whisk until eggs are fully broken up
- Mix until color is uniform
- About 30-45 seconds of whisking
- Pour the mixture:
- Pour slowly over ham and cheese
- Use a spatula to scrape bowl clean
- Pour in a circular motion to distribute evenly
Baking Phase (30 minutes)
- Place pie in oven:
- Put on middle rack
- Close door quickly
- Set timer for 30 minutes
- Check at 20 minutes:
- Look through oven window
- If top is browning too fast, cover with foil
- Check for doneness at 30 minutes:
- Center should not jiggle when gently shaken
- Insert knife in center – should come out clean
- Top should be golden brown
- If not done, bake 3-5 minutes more
Cooling and Serving (10 minutes)
- Remove from oven:
- Use oven mitts
- Place on cooling rack
- Set timer for 10 minutes
- Let rest:
- Don’t cut immediately
- Filling will set as it cools
- Makes for cleaner slices
- Slice and serve:
- Cut into 4 equal pieces
- Use a sharp knife
- Clean knife between cuts
- Garnish with fresh parsley if desired
Troubleshooting Tips
- Soggy bottom? Blind bake crust for 10 minutes before filling
- Too brown on top? Cover with foil after 20 minutes
- Filling too runny? Let pie rest longer before cutting
- Crust edges burning? Use a pie shield or foil strips
Variations
- Breakfast Version: Add sautéed mushrooms and spinach
- Extra Cheesy: Mix in 2 tablespoons parmesan cheese
- Spicy Kick: Add diced jalapeños
- Kid-Friendly: Use mild cheddar and add tiny broccoli florets
Storage & Reheating
- Refrigerator: Keeps for 3-4 days in airtight container
- Freezer: Wrap well in foil, stores up to 3 months
- Reheating:
- Individual slices: Microwave 1-2 minutes
- Whole pie: 350°F for 15-20 minutes
Safety Notes
- Internal temperature should reach 165°F
- Don’t leave pie at room temperature over 2 hours
- Always check that eggs are fresh before using
- Wash hands after handling raw eggs
- Use separate cutting boards for meat and other ingredients
- Keep raw eggs away from other ingredients until mixed
Pro Tips for Beginners
- Grate cheese yourself for better melting
- Let pie rest before cutting for cleaner slices
- Use cold pie crust for flakier texture
- Don’t overmix the egg custard
- Keep a clean kitchen towel handy for spills
- Place your pie dish on a baking sheet for easier handling
- Set up all ingredients before starting (mise en place)
Recipe Notes: Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Nutrition per serving: 425 calories | 28g protein | 32g fat | 14g carbs
