Impossible Ham & Swiss Pie

Impossible ham and Swiss pie is the no-crust pie that got its name from making its own crust. Bisquick baking mix whisked with eggs and milk sinks to the bottom of the pan during baking, creating a tender, crust-like layer under a quiche-style filling of smoked ham, Swiss cheese, and green onions.

The 15-second blender blitz is the speed move here. A quick blend emulsifies the eggs, milk, and Bisquick into a smooth batter that pours directly over the filling ingredients. No rolling dough, no blind baking, no chilling, just dump and bake.

Sprinkling the ham, cheese, and onions in the greased pie plate before pouring the batter is the right order. The heavy batter sinks and the solids rise, creating distinct layers as it bakes. Flip that order and everything just mixes together.

Kitchen Tips

• Use a deep-dish pie plate if you’ve got one. A 10-inch shallow plate fills almost to the rim.
• Swap in diced leftover roast ham or even Canadian bacon for smokier depth.
• Let cool 5 minutes before slicing so the quiche sets firm.
• Leftovers reheat well in the microwave or oven, great for next-day lunches.

Variations

• Swap ham for crumbled cooked bacon or sausage for a different meat profile.
• Use sharp cheddar or Gruyere for a different cheese flavor.
• Add a cup of wilted spinach or sauteed mushrooms for extra vegetable content.