Egg and Ham Slab Pie
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.
Ingredients
For the All-Butter Pie Crust
- 1 batch homemade butter pie crust See Notes OR 1 box prepared refrigerator pie crust dough
For the Egg and Ham Filling
- 5 eggs
- 1 cup half-and-half
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper OR several shakes of hot sauce
- 1 teaspoon kosher salt
- 2 cups diced ham
- 2 cups shredded Swiss cheese
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 they are light and have frothy bubbles on the surface.
- Add the honey, Dijon mustard, cayenne, and dried thyme to the bowl and whisk them together. Add the diced ham and shredded cheese, stir to combine. Pour the filing into the prepared pie pan and spread the chunky fillings out evenly.
- 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.
- Keep the prepared pie in the fridge so it can rest and chill while you preheat the oven.
- Preheat the oven to 375° F. Place a cookie sheet upside down on the same rack you plan to bake the pie. Let it preheat inside the oven.
- 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. The pie can be served warm or at room temperature.
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.
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.