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Beef Cheese Slab Pie

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Ingredients

1 two crust pie recipe
1-1/4 pounds lean ground beef
1 onion, chopped
4 cloves garlic, minced
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
5 eggs
2 cups half and half cream
1 teaspoon dried marjoarm leaves
3 cups shredded Havarti cheese
1/3 cup grated Parmesan cheese

Beef Cheese Slab Pie

  • Serves 8
  • Medium

About This Recipe

Slab pies have been all the rage for a few years now. These large pies are made in a 13″ x 9″ pan or a 15″ x 10″ jelly roll pan. There are recipes for apple slab pies, cherry slab pies, and peach slab pies. But have you ever seen a recipe for a savory slab pie?

This is an old family recipe that I have updated through the years. Beef Cheese Slab Pie is a fabulous recipe that everyone loves. It’s simple, but interesting, with the best combination of textures and flavors.

You really should make your own pie crust for this recipe. Purchased pie dough just doesn’t have the same texture or taste. I myself like my Hot Water Pie Crust. It’s simple, with the best tender and flaky texture. That recipe has been in my family’s recipe box for years. it breaks all the rules for traditional pie crust, it’s easier to make, and it makes a wonderful crust for any pie recipe.

Enjoy this recipe for dinner this weekend!

Tips for best results:

  • Don’t overwork the pie dough too much. I put it into the pan by breaking the dough into small pieces and evenly scattering them into the pan. Then gently start pushing the dough down, combining the pieces as you work. This takes some time, but think of it as a contemplative act. And think about how much you will enjoy the recipe when it’s done! Be careful that there are no holes in the crust, or the cream mixture will seep under the crust and make a mess.
  • Be sure that the beef is completely cooked and drain the fat thoroughly. Too much fat will interfere with the cream mixture, or custard, setting in the oven.
  • When you pour the egg and cream mixture into the crust, work slowly and don’t pour it all in one place. I like to put the cream mixture into a large glass measuring cup with a spout. Slowly pour over the beef mixture, moving the cup around the entire pan as you work. That way the liquid won’t overflow and the pie will be even.
  • The pie is done when it’s puffed and deep golden brown in spots on the top. Take it out of the oven; it will deflate, but that’s okay. Cut into squares and enjoy.

Why this recipe works:

  • The pie crust bakes while the custard sets. The combination of crisp crust and tender and savory custard is delicious.
  • Because the pie itself is thin, and not thick like the typical quiche, it doesn’t bake as long. That means the custard is more tender than in most quiches.
  • And because the pie is thin, you can use more filling ingredients (ground beef, onion, cheese) than in most quiches. It holds together well.

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.

2
Done

Brown the ground beef, onion, and garlic in a heavy pan over medium heat. Stir often to break up the meat.

3
Done

When the meat is browned, drain off the fat.

4
Done

In a large bowl, combine the flour, salt, pepper, eggs, light cream, and marjoram and beat until combined.

5
Done

Sprinkle the crust evenly with the ground beef mixture, then sprinkle with the Havarti cheese.

6
Done

Slowly pour the egg mixture into the crust over the beef and cheese, making sure it is distributed evenly.

7
Done

Sprinkle the slab pie with the Parmesan cheese.

8
Done

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

lindaBest

lindaBest

Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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