Impossible Ham and Swiss Pie

Impossible Ham and Swiss Pie is an easy, savory baked dish that sits somewhere between a classic quiche and a comforting crustless casserole. Instead of preparing a separate pastry crust, a simple batter made with flour, eggs, and milk is poured over the filling. As it bakes, the mixture settles around the ham and melted Swiss cheese, creating a tender interior with a lightly golden top.

It is a particularly convenient recipe for breakfast, brunch, lunch, or a quick weeknight dinner. You can prepare the ingredients in just a few minutes, then let the oven do the rest of the work.

Ingredients

• 1 cup diced cooked ham

• 1 cup shredded Swiss cheese

• 1/2 cup finely chopped onion

• 4 large eggs

• 1 1/2 cups milk

• 1/2 cup all-purpose flour

• 1/4 cup butter, melted

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dry mustard

• 2 tablespoons chopped fresh parsley, optional

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch pie dish with butter or nonstick cooking spray. Make sure the bottom and sides are coated well so the finished pie releases easily after baking.

Place the prepared dish on a baking sheet if you want extra stability when transferring it to and from the oven.

Step 2: Prepare the Ham and Onion

Dice the cooked ham into small, bite-sized pieces. If your ham is particularly moist, gently pat it dry with a paper towel. Removing excess moisture helps prevent the finished pie from becoming watery.

Finely chop the onion so that it cooks evenly inside the pie.

For a softer, sweeter onion flavor, you can briefly sauté the onion in a small skillet until translucent. Allow it to cool slightly before continuing.

Step 3: Build the Filling

Spread the diced ham evenly across the bottom of the prepared pie dish.

Add the chopped onion over the ham, distributing it as evenly as possible.

Sprinkle the shredded Swiss cheese over the top. The cheese will melt during baking and combine with the egg mixture, creating the rich, savory center that makes this pie so satisfying.

If using fresh parsley, sprinkle it over the filling at this stage.

Step 4: Make the Batter

Crack the eggs into a medium mixing bowl and whisk until the yolks and whites are completely combined.

Add the milk, melted butter, salt, black pepper, garlic powder, and dry mustard. Whisk everything together until smooth.

Gradually add the flour while continuing to whisk. Keep mixing until the batter is mostly smooth and no large pockets of flour remain.

The batter will be fairly thin. That is exactly what you want—the flour helps it form its own tender crust-like layer as it bakes.

Step 5: Combine Everything

Slowly pour the egg batter over the ham, onion, and Swiss cheese.

Pour gently so that the filling remains relatively evenly distributed throughout the dish. Do not worry if some of the cheese rises toward the surface.

Give the dish a very gentle shake if necessary to help the batter settle into the spaces between the pieces of ham and onion.

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