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Ham and Cheddar Slab Pie

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Ingredients

1 two crust pie pastry recipe
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
2 cups chopped ham
3 cups shredded Cheddar cheese
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs
1-3/4 cups half and half cream
1 teaspoon dried thyme leaves
1/4 cup grated Parmesan cheese

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Ham and Cheddar Slab Pie

  • Serves 8
  • Medium

About This Recipe

Slab pies are all the rage. They feed a crowd and are more interesting than quiches or ordinary pies.

But I have been making them since the 1970s. Beef Cheese Slab Pie was originally a Pillsbury Bake-Off recipe. It used crescent dough for the crust.

I make it using my own Hot Water Pie Crust recipe, and changed the filling. This recipe is one of my all-time favorites, and I make it often to this day.

To get the crust into the pan, don’t roll it out. Just drop the dough into the pan and press it out so it fills the pan completely and smoothly. Push it up the sides so the crust holds the filling. It takes some time, but this can be a contemplative activity!

But why not change the filling to make a completely new recipe? I had some ham in the freezer that was leftover from Easter, and thought this pie would be really good with some cheddar cheese.

I was right.

Enjoy this easy recipe.

Steps

1
Done

Preheat the oven to 400°F. Line a 15" x 10" jelly roll pan with the pie crust. Push the crust up the sides of the pan so it can hold the filling. Bake the crust for 5 minutes, then remove and set aside.

2
Done

In a skillet, heat the olive oil over medium heat. Add the onions and garlic; cook and stir until tender, about 4 to 5 minutes. Add the ham and remove from the heat.

3
Done

Spoon the ham mixture into the pre baked pie crust. Sprinkle with the cheddar cheese.

4
Done

In a large bowl, combine the flour, salt, pepper, eggs, light cream, and thyme and beat until combined. Pour carefully into the crust over the filing ingredients. Sprinkle with the Parmesan cheese.

5
Done

Bake for 25 to 35 minutes, or until the filing is puffed and browned in spots. Cut into squares to serve.

lindaBest

Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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