Impossible Ham 'N Swiss Pie

No pie crust to roll, no pastry to blind-bake. This crustless quiche forms its own soft, biscuit-like base as the Bisquick settles to the bottom during baking. You just layer ham and shredded Swiss cheese in a greased pie plate, blend the batter, pour it over, and walk away.

The 15-second blender method is important. It gets the Bisquick, eggs, and milk perfectly smooth without overworking, which keeps the finished pie tender rather than tough. A hand beater works too, just give it a full minute.

Swiss cheese melts into nutty, stretchy pockets throughout the filling that pair naturally with the salty ham. Scallions or regular onions add a mild bite that cuts through the richness. The whole thing bakes in about 40 minutes until puffed and golden with a clean knife test.

Kitchen Tips

• Grease the pie plate well. The Bisquick layer sticks more than a traditional crust would.
• Use fully cooked ham, cut into small cubes rather than slices. Smaller pieces distribute more evenly so you get ham in every bite.
• Let it cool a full 5 minutes before slicing. The custard needs that rest to firm up or it will run when cut.
• Don’t open the oven before 30 minutes. The batter needs uninterrupted heat to puff and set.

Variations

• Swap Swiss for cheddar and ham for crumbled bacon for a classic brunch version.
• Add ½ cup steamed broccoli florets for a ham and broccoli impossible pie.
• Use turkey or chicken deli meat in place of ham for a lighter option.