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Ham 'n' Swiss Pie Mix Recipe

Ham 'n' Swiss Pie Mix Recipe photo by Taste of Home

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"I am never without a batch of this mix in cupboard," writes Martha Warner of Lacombe, Alberta. "One of my favorite ways to use it is in a savory pie made with leftover meat and vegetables. But try it in any recipe that calls for biscuit mix."

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Ham 'n' Swiss Pie Mix Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 36 Servings

20 35 55

Ingredients

4-1/2 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup shortening
ADDITIONAL INGREDIENTS (FOR EACH PIE):
2 cups diced fully cooked ham
1 cup (4 ounces) shredded Swiss cheese
2 green onions, chopped
3 eggs
1-1/2 cups milk
1/4 teaspoon ground mustard
Dash pepper

Directions

In a large bowl, combine flour, baking powder and salt. Cut in shortening until crumbly. Stir in an airtight container in a cool dry place for up to 6 months. Yield: 6 batches (about 6 cups mix).
To prepare pie: In a bowl, combine the ham, cheese and onions. Transfer to a greased 9-in. pie plate. In a bowl, combine the eggs, milk, mustard, pepper and 1 cup mix; beat just until blended. Pour over ham mixture. Bake at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts 1 serving (1 slice) equals 326 calories, 19 g fat (8 g saturated fat), 156 mg cholesterol, 887 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Ham 'N' Swiss Pie Mix in Quick Cooking July/August 2004, p47

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Ham 'n' Swiss Pie Mix

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Reviewed on Mar. 07, 2009 by DLStickling

seriously!? Obviously you have too much time on your hands.

Reviewed on Oct. 02, 2008 by cdaykin

You may want to "store" the mix in an airtight container instead of "stirring" it in an airtight container, and during the prep of the pie you may want to "transfer" the ham, cheese, and onions to a greased 9" pie plate instead of "trasher" it to the pie plate. Otherwise, this works well. Thanks, Carol