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Hearty Ham Pie

I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6 servings


  • 1/2 cup chopped fresh broccoli
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped fresh mushrooms
  • 3 tablespoons chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 2 cups chopped fully cooked ham, divided
  • 1-1/2 cups shredded Swiss cheese, divided
  • 1 unbaked pastry shell (9 inches)
  • 4 large eggs, beaten
  • 1 cup half-and-half cream


  • In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.
Nutrition Facts
1 piece: 460 calories, 30g fat (14g saturated fat), 218mg cholesterol, 864mg sodium, 22g carbohydrate (5g sugars, 0 fiber), 23g protein.

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Average Rating:
  • HOGWriter
    Apr 29, 2013

    For some reason, I ended up with a soggy crust on the bottom. Next time will try a glass pie dish and pre-bake the crust a bit. The gang didn't care however; we all thought it had a great combinations of flavors and look forward to having it again.

  • bakerbea
    Jan 14, 2013

    Very, very good. Left out the peppers, but made no other changes. My husband loved it.

  • kgraffeo
    Apr 11, 2009

    Very good. I really enjoyed it.

  • cookjan
    Feb 17, 2008

    No comment left