This flaky crusted ham and cheese breakfast slab pie is perfect for feeding a crowd at your holiday brunch.
Staring at the giant container of ham leftovers in our fridge, I vowed to not let a single bite of our amazingly delicious pineapple and mustard glazed Easter ham go to waste.
Now that I’m the Pie Crust Queen, I thought it would be fun to try a fluffy egg-filled ham slab pie as a breakfast-for-dinner option during our quarantine.
This buttery, flaky crust makes slices that pop right out of the pan, neat and clean. You can practically eat it by picking it up, the crust is just that crispy.
I loved every single last bite of this pie, but I confess the kids weren’t such big fans. They didn’t mind the taste, but they struggled with the fluffy egg filling texture.
Tim and I reheated leftovers the next couple days for lunch and it was almost as good as Day 1.
This recipe would be absolutely perfect for a brunch or holiday gathering. Serve it with a simple salad or fruit platter to round out the menu.
How to make an easy ham and cheese breakfast slab pie for your holiday brunch:
Step 1: Prepare your pie crust dough
You can use whichever pie crust recipe you prefer, but honestly, our all-butter pie crust recipe is the BEST. The dough can be made ahead of time, even the day before if you prefer. Just don’t roll it out till the day you plan to bake it.
The recipe is at the bottom of the post but be sure to reference the full descriptions and my tips and tricks for the best pie crust here.
Step 2: Roll out the pie crust dough and prepare the filling
The entire slab pie can be assembled a few hours in advance of baking if you want to make it ahead.
Roll out the pie crust dough. Fill your baking pan with the bottom crust.
Whisk together the eggs and half and half. Add the remaining ingredients and whisk them together.
Pour the cold filling into the baking pan. Top with the second crust, pinch the edges together and be sure to slice venting holes over the top.
Keep it COLD in the fridge until just before you put it in the oven.
Step 3: Bake the ham and cheese breakfast slab pie
Place a cookie sheet upside down inside the oven on the same rack where you plan to bake the pie. Let it preheat with the oven.
This solid hot surface will help to give your slab pie a perfectly crispy bottom all the way through the middle.
Take your COLD prepared slab pie and place it directly on that hot cookie sheet in the oven. Bake for just 45 minutes or until the eggs are set and the crust is golden brown.
Serve warm or at room temperature for a delicious brunch main dish.
All-butter pie crust
- See recipe card below
For the filling
- 5 eggs
- 1 cup half-and-half
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp chopped fresh chives
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper OR several shakes of Texas Pete hot sauce
- 1 tsp kosher salt
- 8 oz chopped ham
- 8 oz shredded Swiss cheese (we prefer Gruyere)
- Prepare your baking pan with the bottom pie crust. Let it chill in the fridge while you prepare the filling. This recipe was tested using this pie pan. A 9 x 13 baking dish would be the closest substitute.
- In a large mixing bowl, add the eggs and half and half and whisk them together until frothy.
- Add the remaining ingredients to the bowl and whisk together. Pour into the prepared pie pan.
- Top the pie with the second pie crust and crimp the edges together. Use a sharp paring knife to slice venting holes evenly over the top.
- Put the prepared pie in the fridge to chill while you preheat the oven.
- Place a cookie sheet upside down on the same rack you plan to bake the pie. Let it preheat inside the oven. Set the oven to 375 degrees.
- Take the prepared pie directly from the fridge and place it on the now-hot cookie sheet inside the oven. Bake for 40 - 45 minutes or until the eggs are set and the crust is golden brown.
Make Ahead Tips:
The pie crust can be made ahead of time, but the ham filling should be prepared the same day you plan to use it so the eggs don't settle.
You can assemble the pie up to a few hours before you plan to bake it.
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The perfect pie crust for this ham pie:
You can use any pie crust recipe you prefer for this recipe, but we highly recommend this super flaky all-butter crust. The recipe is here below but for full tips and tricks for making it ahead of time, be sure to visit the full article on it here: The flakiest butter pie crust you’ve ever had uses only four ingredients
- 16 tbsp (2 sticks) butter, cut into large cubes and chilled
- 2 1/2 cups all purpose flour
- 1/4 tsp kosher salt
- 1/2 cup ice water (fill the cup with 1/2 cup water and then add lots of ice)
To Prepare the Dough:
- Chop the butter into large chunks and then place back in the fridge to chill for 20 minutes. (If you're in a rush, just work really quickly and get the dough back in the fridge as fast as possible.)
- Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
- With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
- Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake. Don't rush this step if you can avoid it, the resting period is what helps to make the crust extra flaky.
To Roll the Dough:
- Divide the dough into two sections -- 1 slightly larger than the other. The larger half will serve as the bottom crust.
- On a lightly floured surface, roll out the bottom crust and lay it into your pie pan. Be sure to flour your rolling pin so it doesn't stick. Place in the fridge to chill.
- Sprinkle a little more flour on your surface and roll out the top crust. Roll it up in the baking mat and store in the fridge to chill.
To Assemble the Pie:
- Any filling you use should be COLD. Do NOT try to put a hot filling directly into your chilled pie crust. Prepare hot fillings earlier in the day so they can chill before using.
- Fill the bottom crust with your filling of choice. Gently unroll the top crust and lay it over the pie. Crimp the edges together and cut venting slices in the top.
- Place your assembled pie back in the fridge while the oven preheats.
To Bake the Pie Crust:
- Place a cookie sheet upside down on the oven rack you plan to bake your pie. Let it preheat inside the oven.
- Heat the oven to 375 degrees.
- Place your pie directly on the preheated cookie sheet. The hot surface will help to evenly cook your bottom pie crust.
- Bake for 40 - 45 minutes or until your filling is done and the crust is golden brown.
The pie crust can be made the day before you plan to roll it out and bake it. Keep it tightly wrapped in plastic wrap so it doesn't dry out.
The dough itself can be frozen for several months. Let thaw in the fridge overnight before you use it.
You can also assemble several pie recipes that use this crust and freeze them unbaked, covered in aluminum foil. Bake from frozen, baking time will need to be adjusted depending on the recipe.