This Ham and Swiss Pie is a classic, comforting dish that brings the warmth of Grandma’s kitchen to your table.
With savory chunks of ham, nutty Swiss cheese, and a rich, eggy custard all baked into a golden pie crust, it’s perfect for breakfast, brunch, or a cozy weeknight dinner.
Why You’ll Love Grandma’s Ham and Swiss Pie
Simple and Satisfying: Made with everyday ingredients.
Great Use of Leftovers: A smart and tasty way to use up leftover ham.
Versatile Meal: Perfect for any time of day.
Family-Friendly: Mild, cheesy, and comforting for all ages.
Make-Ahead Friendly: Reheats beautifully for easy meals.
What You’ll Need (Ingredient Highlights)
Diced Ham: Fully cooked ham, diced.
Swiss Cheese: Grated for easy melting.
Eggs: Helps set the custard.
Milk or Half-and-Half: Adds creaminess.
Salt & Pepper: Basic seasoning.
Pro Tips Before You Start
Blind Bake Your Crust: Prevents soggy bottoms.
Use Room Temperature Ingredients: For a smooth custard.
Don’t Overbake: Center should be just set.
Rest Before Serving: Makes slicing neater and easier.
How to Make Ham and Swiss Pie
Step 1: Preheat oven to 375°F.
Fit pie crust into a 9-inch pie dish and blind bake for 8–10 minutes.
Step 2: Spread diced ham and shredded Swiss cheese evenly in the pre-baked crust.
Step 3: In a bowl, whisk together eggs, milk (or half-and-half), Dijon mustard, salt, and pepper.
Step 4: Pour custard mixture over the ham and cheese.
Step 5: Bake for 35–40 minutes until the center is set and lightly golden.
Step 6: Let rest 10–15 minutes before slicing and serving.
What to Serve It With
Green salad with vinaigrette
Fresh fruit or fruit salad
Roasted vegetables
Buttery croissants or toast
Variations / Substitutions
Different Cheeses: Try Gruyère or cheddar.
Crustless Version: Pour into a greased pie dish without crust.
Add Veggies: Spinach, mushrooms, or sautéed onions.
Swap Ham for Bacon: Or use turkey for a lighter take.
Storage & Leftovers
Fridge: Store covered for up to 4 days.
Freezer: Wrap tightly and freeze slices up to 2 months.
Reheat: Microwave or warm in a 350°F oven until hot.
FAQs
Can I use a frozen pie crust?
Yes — just thaw and blind bake before filling.
Can I make this ahead?
Absolutely! It reheats well for quick meals.
What’s the best milk to use?
Half-and-half for richness, but any milk works.
Can I skip the Dijon?
Yes, but it adds a subtle tang that complements the ham.
Can I use leftover spiral ham?
Yes! Any fully cooked ham works perfectly.
Final Thoughts
Grandma’s Ham and Swiss Pie is comfort food at its best — simple, hearty, and full of flavor.
Whether served at brunch, dinner, or sliced cold from the fridge, this timeless dish is sure to win hearts and fill bellies.
Grandma’s Ham and Swiss Pie
Ingredients
- 1 ½ cups diced ham
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 cup milk or half-and-half
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Blind bake pie crust for 8–10 minutes.
- Spread ham and cheese in crust.
- Whisk eggs, milk, salt, pepper, and mustard.
- Pour over filling.
- Bake 35–40 minutes until center is set.
- Rest, then slice and enjoy.
- See full steps with tips & photos → https://mischacrossing.com/grandmas-ham-and-swiss-pie/
Notes
- Add ¼ cup chopped green onions or sautéed spinach for a flavorful twist.
- Swiss cheese can be swapped with Gruyère for a richer, nuttier taste.
- This pie is great served warm or cold—perfect for meal prep or next-day leftovers.
