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I first made this pie on a Tuesday. I remember because Tuesdays were always our chaotic, “what’s for dinner?” days — you know the kind. The fridge was holding on for dear life with bits of ham from Sunday’s roast, some questionable cheese, and half an onion wrapped in cling film. I was one spill away from declaring it cereal night.
But then I remembered this old recipe a neighbor gave me years ago—something about an “impossible” pie that practically made itself. I didn’t believe her. A pie with no crust? Just throw it in the oven and hope for the best? Sounded sketchy. But I was tired. And curious.
So I made it. And wouldn’t you know, that pie came out of the oven golden, puffy, cheesy, and smelling like something you’d get at a cozy brunch café that serves mimosas in jelly jars.
I’ve been making it ever since.
Why You’ll Love It (Like… really love it)
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No crust, no fuss. Seriously, it makes its own base. Magic? Maybe.
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It uses up fridge scraps. Leftover ham? Half a block of cheese? That sad onion? You’re in business.
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Picky-eater approved. My kids used to eye onions like they were poison. This pie changed that.
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Make-ahead friendly. Great warm, cold, or zapped in the microwave with a splash of hot sauce.
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Feeds a small crowd. Or just you for three days if you’re in your solo dinner era (no shame).
What You’ll Need (Plus a few “it’s fine if you don’t have…” tips)
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2 cups diced ham: Leftover, deli, Easter scraps—it’s all fair game. You could even use bacon. I won’t tell.
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1 cup grated Swiss cheese: Swiss has that slightly nutty flavor that works great with ham, but cheddar, mozzarella, or Colby Jack will do just fine.
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1/2 cup yellow onion, finely chopped: Adds flavor without being overwhelming. Got a shallot? That works. Green onions? Even better.
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4 large eggs, beaten: The glue that holds it all together. Room temp is best, but I rarely remember and it still turns out fine.
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2 cups whole milk: I use whole milk because it gives a creamy finish, but 2% or even half milk/half cream is fine.
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1 cup dry biscuit mix: Bisquick or any “just add milk” mix. This is the “impossible” part.
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Spices:
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon black pepper
Optional but helpful — adds some backbone to all that richness.
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Let’s Make It — You, Me, and a Big Mixing Bowl
Step 1: Preheat the oven and grease your dish
Turn the oven to 400ºF and give a 10-inch pie plate a light coat of butter or non-stick spray. I usually just rub a pat of butter around with a paper towel. Feels more hands-on.
Step 2: Ham, onions, cheese — layer it up
Toss your diced ham right into the greased dish. Sprinkle the onions over top like you’re seasoning a story, then scatter the cheese all cozy-like. No need to mix it; just let everything hang out.
Step 3: Whisk it like you mean it
In a big ol’ bowl, crack in your eggs and beat them until they’re smooth. Add in the milk and biscuit mix, then whisk until it looks like pancake batter—mostly smooth but no need to obsess over lumps. Stir in the salt, garlic powder, onion powder, and pepper. If you taste it at this stage (I always do), it should already be yummy.
Step 4: Pour and pray (but not really)
Pour that eggy mixture right over your ham, cheese, and onion layers. It’ll look runny, and that’s exactly what we want. Don’t overthink it.
Step 5: Bake until golden and bubbly
Pop it in the oven and bake for 35–40 minutes. You’ll know it’s done when the top is golden, puffed up like a soufflé, and a toothpick stuck in the center comes out clean. The house will smell amazing—like a brunch café and grandma’s kitchen had a baby.
Step 6: Cool just a bit, then slice
Let it sit for 10 minutes before slicing. It gives the eggs time to settle, and the slices come out cleaner. If you’re starving and can’t wait? Just scoop and eat. I’m not the food police.
Variations If You’re Feeling Fancy (or Bored)
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Southwest-style: Add chopped green chilies, use pepper jack, and a pinch of cumin.
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Veggie lover’s pie: Swap the ham for sautéed mushrooms and spinach. Maybe feta if you’re into that kinda thing.
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Broccoli & cheddar: Classic. Easy. Your mom probably made this in the ’90s.
This is one of those forgiving recipes. You can throw in whatever’s hanging out in the fridge and it still turns out like you meant to do it.
Leftovers? You Lucky Duck.
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Fridge: Wrap it up and it’ll last 4–5 days in the fridge.
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Freezer: Slice it, wrap in parchment and foil, then freeze. Pull out a slice whenever life demands comfort food.
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Reheating: Microwave a slice with a damp paper towel over it (keeps it from drying out), or warm in a 350ºF oven for 10 minutes. I’ve even eaten it cold, standing at the kitchen sink. It’s oddly satisfying.
Before You Go…
If this pie finds its way into your regular rotation, let me know. I’d love to hear if you add a twist or if your picky kid shockingly loved it. Recipes are better when they’re shared and tweaked and passed around like good stories.
Leave a comment, send me a message, or tag me if you post a pic—I get ridiculously happy seeing these little comfort-food moments show up in your kitchens.
Impossible Ham and Swiss Pie
Ingredients
- 2 cups diced ham
- 1 cup Swiss cheese, grated
- 1/2 cup yellow onion, finely chopped
- 4 large eggs, beaten
- 2 cups whole milk
- 1 cup dry biscuit mix
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F and grease a 10-inch pie dish.
- Spread ham evenly on the bottom of the pie dish. Top with onions and grated Swiss cheese.
- In a large bowl, whisk together eggs, milk, and biscuit mix. Add salt, garlic powder, onion powder, and pepper. Mix well.
- Pour the egg mixture over the layered ham, onion, and cheese in the pie dish.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Remove from oven, slice, and serve warm.
Notes