This light and flaky slab pie is filled with savory ham, swiss cheese, and whipped eggs. Seasoned with a slight spicy kick, it is the perfect holiday brunch recipe.
PREP TIME 10 minutesminutes
COOK TIME 45 minutesminutes
TOTAL TIME 55 minutesminutes
YIELD 12servings
Ingredients
All-butter pie crust
1batch homemade butter pie crustSee Notes OR 1 box prepared refrigerator pie crust dough
For the filling
5eggs
1cuphalf-and-half
3tbspDijon mustard
2tbsphoney
2tbspchopped fresh chives
1/2tspdried thyme
1/2tspcayenne pepper OR several shakes of Texas Pete hot sauce
1tspkosher salt
8ozchopped ham
8ozshredded Swiss cheesewe prefer Gruyere
Instructions
Prepare your baking pan with the bottom pie crust. Let it chill in the fridge while you prepare the filling.
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. Preheat the oven to 375° F.
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.
Recipe Notes
Pie Crust Notes:I recommend making a batch of this amazing butter pie crust dough but you can also use a 2-crust package of prepared pie dough (like Pillsbury). If using the prepared dough, you will want to bake the pie in a round pie plate instead of the slab pie pan.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.