Friday, April 13, 2018

Ham and Cheese Pie

Another oldie but goodie from my mother’s 1960’s stash of recipes! Not that I remember her making it—most of the meals I remember at home were strictly meat-starch-veg. Her version of this recipe was made with Bisquick. I found myself reverse-engineering the stuff, which is ridiculously simple (flour, baking powder, salt and shortening). 

Ham and Cheese Pie


2 cups cooked ham, diced
1 cup cheese (my mother’s version called for Swiss cheese, but any semi-hard cheese that you can shred will be fine—just taste it for saltiness before you add any additional salt), shredded
1/2 cup green onions (scallions) or yellow onion, chopped
4 eggs
2 cups whole milk
1 cup Bisquick (or make your own--see below)
salt and pepper

Note: if you don’t have any Bisquick handy, you can make your own by mixing:

1 cup flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 Tblsp. shortening, olive oil or melted butter


Preheat your oven to 400 degrees F. Grease a 10-inch pie plate.

Sprinkle the diced ham over the bottom, then the cheese over the ham.

Beat together the remaining ingredients (yes, including the scallions or onion) until smooth. Pour the mixture over the ingredients in the pie plate.

Bake for 35 to 40 minutes. (Note: this time may vary widely depending on the type of pie pan you are using. In a metal pan the pie will cook more quickly than in a glass or pottery pan.) You can test for doneness by inserting a knife into the center of the pie to see if it comes out clean and/or wiggling it to see if the center is set.

Remove from the oven and let cool for 5-10 minutes before serving.

My verdict for this vintage recipe? I was happily surprised: it tasted really good. The flavors of the slightly smoky ham, the sharp cheddar that I used, and the onions blended well. I also wondered if it would collapse into a gooey mess when I tried to cut it, but the pieces held their shape well. And it’s easy to make (once you finish chopping and shredding), plus you can swap out ingredients. Feel free to experiment!

Confession: After is put together this recipe, I discovered that I had posted it once before—in 2013, not long after I joined the Mystery Lovers’ Kitchen blog. This is a more detailed recipe, and I no longer keep Bisquick in my pantry. Now that I've rediscovered it, I think I'll be making it again!

Coming June 26th!

You can pre-order it at Amazon or Barnes and Noble.


  1. I remember eating this dish from time to time when I was younger and visiting a friend's house. Never had a recipe for it. It looks simple and I could make it for lunch with a nice salad. Thanks for sharing it.

  2. Had to chuckle at your "confession", Sheila. Nice to know I'm not the only one who forgets!

    Ham steaks and eggs were both on sale last week, so we stocked up. Now I know for sure what else is on the menu one night for easy dinner! (Yes, I do have Bisquick too!) Thanks!

  3. Looks wonderful! I love the quick Bisquick recipes and this sounds super!! Thanks for sharing!

  4. Homey and good tasty.
    Sounds like a winner to me.
    Maybe a little mustard added?

  5. I'm always looking for some thing new to make for meals. Can you still buy 10 inch pie plates? Makes me sad I did not take any of my Mother's 10 inch pie plates, when she downsized. Have to figure out some thing else to use for the pie plate as only have 9 inch size. I do have Bisquick on hand.

  6. Bisquick...just reading that is a trip down memory lane. Didn’t we all use it? Often? I’m sure I made this myself...back in the day! This brought to mind the dish I used to make with leftover chicken or turkey...cooked veggies...gravy or a creamed soup. Roll out some biscuits and put the on the top...bake until bubbly. We loved it, but haven’t made it in years....

  7. I haven't made this in ages!

  8. Couldn't find a pie pan big enough so made 5 mini pies instead