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Ham and Cheddar Slab Pie

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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

Ham and Cheddar Slab Pie

This delicious, creamy ham and cheddar slab quiche is baked in a flaky pie crust.

  • 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. This recipe for Ham and Cheddar Slab Pie is but one example.

I have been making these types of recipes 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 in lots of little pieces 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.

Tips for the best Ham and Cheddar Slab Pie:

  • Make sure you take the time to make the pie crust as even as possible. Don’t overwork it or it will be tough, but make sure there are no holes or weak spots. The custard could creep underneath the crust and bake there, fusing the crust to the pan.
  • Make sure you cook the onion until it is tender. It won’t cook any more when it’s baking in the pie. And you don’t want raw onion in this recipe; the flavor would be too jarring.

Why this recipe works:

  • The combination of ham and cheese is classic, for good reason. The salty ham and tangy cheese are natural complements.
  • The crisp and tender crust is perfect with the soft quiche-ice filling and the vegetables and ham. The cheese adds to the structure of the pie and helps hold everything together.

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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.


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.


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


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.


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


Linda is a bestselling cookbook author and home economist who has written 54 books (53 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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