Grandma’s Swiss and Ham Pie

Not all pies have a typical crust, and not all pies were meant to be desserts. Grandma baked her famous ham and Swiss pie for the dinner table. Each mouthful is a forkful of heaven thanks to the filling, which is made of flavorful ham, onion, and Swiss cheese. The ease of making it means you might need to create more than one.

Even so, she would be outside battling squirrels for her crab apples. I didn’t understand what was so remarkable about them when I was younger. They really were the tiniest little creatures.

She was the one who first informed me that they were the only apple genuinely indigenous to our continent. In addition, picking them had an awful flavor.

Even though she put a lot of time into making her crab apple pies, they were a genuine delight. Sadly, she also left behind her family’s secret recipe.

Grandma’s Swiss and Ham Pie
She was, fortunately for us, very widely renowned for her savory pies. Most of those were things we were all taught how to do.

Since we could reach the countertops, she had been working on these supper pies with us in the kitchen.

They didn’t have a real crust and weren’t like conventional pies. The majority of the time, Bisquick served as her secret ingredient, and the “crust” developed organically as they baked.

It was meant to be the ideal size for young hands, luring us into the kitchen and igniting a passion for cooking that would last a lifetime.

Grandma’s Swiss and Ham Pie
The other aspect of her Bisquick pies that I adore? It allows for simple customization of the fillings.

For instance, consider her simple cheeseburger pie. A simple one-dish supper with only a few ingredients will have the whole family begging for seconds.

In this variation, we also used generous amounts of finely chopped ham, creamy shredded Swiss cheese, diced onion, and spices for flavor.

However, if you don’t have that choice, store-bought works just as well. It is available fully diced, or you may buy a quality ham steak and chop it yourself.

Spread Swiss cheese equally across the top after that. The one place where I wouldn’t advise sacrificing quality is this. For me, higher-quality cheese has always melted more smoothly, resulting in better final products.

Whisked together are beaten eggs, half-and-half, Bisquick baking mix, garlic powder, salt, and pepper. The ham, onions, and cheese are then covered with the smooth mixture.

Grandma’s Ham & Swiss Pies were then placed in the oven and cooked for 35 to 40 minutes at 400 degrees. When the top has developed a golden brown “crust,” it is finished.

A toothpick or butter knife placed into the center of the dish is another definite indicator. The dish is finished if you remove it and see that it is clean.

I still advise giving the dish a full 5 minutes to rest before slicing and serving. Although the food is technically cooked when it is removed from the oven, the eggs still require additional rest time to fully set.

The flavor won’t change, but it will impede your ability to acquire neatly cut, ‘presentable’ slices for presenting.

Grandma’s Swiss and Ham Pie

An easy, delicious pie This one omits the conventional crust and uses Bisquick to hold the delectable ham and Swiss inside together.

Ingredients
1/3 cup sliced white onion, 1 cup shredded Swiss cheese, and 2 cups diced ham
4 big, beaten eggs
two cups half-and-half
1 cup Garlic powder in a pinch of Bisquick baking mix
salt and pepper, if desired.
Instructions
A deep 9″ pie pan should be lightly greased with cooking spray. The ham and onion should be distributed equally across the bottom of the plate. Add the cheese shavings on top.

Add the eggs, half-and-half, Bisquick, garlic powder, salt, and pepper to a large mixing bowl. The mixture should be smooth after being whisked. In the pie pan, distribute the ingredients evenly.
A butter knife put into the center of the pie should come out clean after baking it for 35 to 40 minutes at 400 degrees.