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Years ago, this deep dish ham and Swiss pie was nicknamed “hampie” by my Dad, probably to get a giggle out of me. Since we liked the name, my sisters and I have adopted this convenient nickname for this family standby. It’s one of my favorite dishes to have with leftover ham!
This pie is warm, flaky, and cheesy, which makes it a tasty pie to have during fall and winter. In addition, the smoked ham, cheese, and eggs supplies almost half of your daily value of protein! A big slice of this pie will stick with you for a while.
When I made this pie, I used a thick ceramic pie plate. If you use a metal pie plate, be sure to watch your pie closely when it bakes, as it will cook faster than the recipe states.
Whether you’re using up holiday leftovers or making this for a weeknight meal, you’ll especially enjoy the delicious aroma and hearty filling of this family favorite. Give it a try the next time you have leftover ham!
This delicious ham and Swiss pie makes for an easy and beautiful way to eat up leftover ham.
For the Pastry
- 1 batch of flaky shortcrust pastry, thoroughly chilled
For the Filling
- 1 medium yellow onion, chopped
- 1 large garlic clove, minced
- 1 pound smoked ham, cubed
- 8 ounces Swiss cheese, grated
- 4 large eggs
- 1 1/2 cup sour cream
- 1/8 tsp. salt
- 1 tsp. ground sage
- Freshly cracked black pepper, to taste
For the Egg Wash
- 1 beaten egg
Preparing the Filling
- Chop the onion and mince the garlic, then saute in a buttered saucepan until translucent.
- Dice the ham into medium-sized cubes and set aside.
- Grate the Swiss cheese and set aside.
- Whisk together the eggs, sour cream, salt, black pepper, and sage in a large bowl until thoroughly combined. Add the onion and garlic and whisk again. Set aside.
Lining the Pie Plate
- On a lightly floured surface, roll out a disk of chilled flaky shortcrust pastry to about 1/8 inch thick.
- Roll the dough over your rolling pin and place it in your pie plate.
- Push the dough into the corners, making sure there are no air pockets between the pastry and the pie plate. Be sure to work quickly so the pastry does not get greasy.
- Trim off the excess pastry with a sharp knife.
Assembling the Pie
- Preheat the oven to 450 F.
- Starting with the cheese, layer the Swiss and ham in the pie.
- Pour the egg and sour cream mixture over the ham and cheese, being careful not to overfill the pie. Crack more black pepper over the filling.
- Brush the beaten egg all around the rim of the pastry. This beaten egg is called egg wash, and is used to help seal pieces of pastry together and to get a lovely golden brown finish on your baked pie.
- Working quickly, roll out another disk of chilled pastry on a lightly floured surface to about 1/8 inch thickness. If you would like, you can use small cookie cutters to cut out decorative shapes from the pastry. Roll the dough onto your rolling pin and lay on top of the pie.
- Push down firmly all the way around to seal the two crusts together, then trim off the excess with a sharp knife.
- Cut a few vent holes in the top crust. Crimp the edges and do any decorative work you would like.
- Brush the entire pastry with egg wash, taking care not to get any egg on the filling if you have cut large vent holes.
Baking the Pie
- Bake at 450 F for 5-10 minutes, then lower the temperature to 425 F and bake for another 40-45 minutes, until the pie is cooked through and well browned. If you’re concerned about your pie overflowing, place a cookie sheet underneath it as it bakes.
- Cool the pie on a wire rack for about 30-45 minutes before serving.
The acorn vent holes were made with a 1 3/4″ long cookie cutter.
If you’re not using a deep dish pie plate, cut the filling recipe in half or make 2 pies. They can freeze!
I used a thick ceramic pie plate, which took about 50-55 minutes to cook. If you’re using a metal pie plate, your pie will cook faster, so be sure to keep an eye on it!
If the top of your pie is getting too dark while it’s baking, cover the dark areas with aluminum foil to prevent them from burning.