Ham and Cheese Pie Recipe

This Ham and Cheese Pie works great for brunch or if you are looking for something different for dinner, it’s sure to be a hit.

From Breakfast with Beatrice
July 2018

  • quiche
    Make sure to top with tomatoes and cheese after baking and pop it back into the oven to warm the tomatoes and melt the cheese.
    Photo by GettyImages/Rawpixel
  • breakfast-recipes
    “Breakfast with Beatrice” by Beatrice Ojakangas, is filled with heart-warming breakfast recipes.
    Courtesy of University of Minnesota Press
  • quiche
  • breakfast-recipes

Cook Time: 35 to 40 minutes

Yield: 6 to 8 servings

In Breakfast with Beatrice (University of Minnesota Press, 2018) by Beatrice Ojakangas, readers will find a variety of breakfast foods for any occasion. Whether you are looking for something warm or cold, you are sure to find something you like. Find this excerpt in Chapter 2, “Savory Breakfast and Casserole Dishes.”

This is a great pie to make when you have leftover cooked ham after a holiday meal. My husband takes chilled wedges of it in his lunch bag, and it’s just delicious served with a freshly grated horseradish sauce or crème fraiche flavored with curry.


  • Pastry for a single-crust pie
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon butter
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped scallions (green onions)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup heavy whipping cream or undiluted evaporated milk
  • 1 cup shredded provolone or mozzarella cheese
  • 1/4 cup freshly grated Asiago, Parmesan, or Romano cheese
  • 3 large eggs, lightly beaten
  • 2 cups (3/4 pound) ground cooked ham, turkey ham, or smoked turkey breast
  • 1 large tomato, cut into 12 wedges



  1. Preheat the oven to 450°F. Roll out the pastry and fit it into a 9- or 10-inch quiche pan or pie pan. Prebake the pie shell until pale golden and dry.
  2. Brush the inside of the baked shell with the mustard. Lower the oven temperature to 350°F.
  3. In a large, nonstick skillet over medium heat, melt the butter and saute the mushrooms and scallions for 5 minutes, or until tender.
  4. Turn the vegetables into a mixing bowl and add the parsley, cream, half of the shredded provolone or mozzarella, the grated asiago, eggs, and ham. Mix well.
  5. Turn the filling into the pie shell and smooth the top.
  6. Bake for 35 to 40 minutes, until a knife inserted in the center of the pie comes out clean. Remove the pie from the oven and arrange the tomato wedges over the top.
  7. Sprinkle with the remaining shredded provolone or mozzarella. Return to the oven for 5 to 10 minutes longer, until the tomatoes are hot and the cheese is melted. Serve chilled, at room temperature, or warm, cut into wedges.

More from Breakfast with Beatrice:

Reprinted with Permission Breakfast with Beatrice from and Published by University of Minnesota Press.

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