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I stumbled upon impossible pies years ago when my grandmother shared her old Bisquick cookbook with me. The concept fascinated me – how could a pie make its own crust? The first time I attempted it, I stood by the oven window like a kid watching cookies bake, waiting to see if the magic would really happen. And it did! As the pie baked, the Bisquick mixture settled to the bottom and formed this delicate, tender crust while the eggs and milk created a custard-like filling above it. The ham chunks distributed throughout perfectly, and the cheese on top melted into the most gorgeous golden layer. What I love most about this recipe is its versatility – you can swap the ham for bacon, add different vegetables like spinach or mushrooms, or change up the cheese. But the classic ham and cheddar version remains my absolute favorite. The texture is what really makes this special – it's not quite a quiche, not quite a frittata, but something wonderfully in between with that surprise crust at the bottom that makes everyone ask how you did it.
Why I love this recipe
This recipe holds a special place in my heart because it's saved me countless times when I needed something impressive but had zero time or energy. I love that it uses simple pantry staples and ingredients I almost always have on hand. The fact that it makes its own crust means one less thing to worry about – no rolling out dough, no par-baking, no stress. It's honestly foolproof, which is rare for recipes that look this good. I also appreciate how forgiving it is; you can adjust the ingredients based on what you have, and it still turns out delicious. The leftovers are fantastic too – they reheat well and taste just as good the next day, sometimes even better as the flavors meld together. It's become my signature dish for potlucks because I can make it ahead, transport it easily, and everyone always wants the recipe. Most importantly, it brings people together around the table, and that warm, cheesy, comforting goodness never fails to make everyone happy. It's simple home cooking at its absolute best.
What You Need From Your Kitchen
- Cooked Ham: Dice into small, bite-sized cubes for even distribution throughout the pie
- Cheddar Cheese: Shred fresh cheese from a block for best melting quality; reserve some for topping
- Bisquick Mix: This creates the magic self-forming crust as it settles during baking
- Eggs: Beat well before mixing to ensure a smooth, custardy texture
- Whole Milk: Use full-fat milk for the richest, creamiest results
- Fresh Chives: Chop finely just before serving to maintain bright color and fresh flavor
Let's Make These Together
- Prepare the Dish
- Start by preheating your oven to 400°F and generously greasing your pie dish. This step is crucial to ensure your impossible pie releases easily after baking. Make sure every inch of the dish is coated, especially the corners where the crust will form.
- Layer Your Proteins
- Distribute the diced ham evenly across the bottom of your prepared dish, then sprinkle most of the cheese over it, holding back some for that gorgeous golden top. The ham should be in small, uniform pieces so every bite has that savory flavor.
- Create the Magic Mixture
- Whisk together your eggs, milk, Bisquick, and pepper until completely smooth. This is where the magic happens – the Bisquick will settle during baking to create that impossible crust. Make sure there are no lumps for the smoothest texture.
- Assemble and Bake
- Pour your mixture gently over the ham and cheese, then top with the remaining cheese. As it bakes, you'll watch the Bisquick sink to form a crust while the eggs set into a beautiful custard. The cheese on top will bubble and brown to perfection.
- Rest and Garnish
- Once golden and set, let your pie rest for at least 5 minutes before slicing. This resting time allows everything to firm up, making for cleaner slices. Top with fresh chives for that pop of color and fresh flavor that takes it over the top.
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Switch Things Up
I first made this impossible pie on a chaotic Saturday morning when I had promised brunch to friends but overslept. I frantically searched for something quick and found this recipe that claimed to make its own crust – I was skeptical but desperate. I threw everything together in about ten minutes, slid it in the oven, and went to shower. When I came back, the entire house smelled incredible, and that golden crust had magically formed at the bottom. My friends couldn't believe I'd made something that looked so impressive with so little effort. Now it's my go-to recipe whenever I want to look like a kitchen wizard without actually spending hours cooking. I've made it for breakfast, dinner, and even cut it into small squares for appetizers. The best part? I've never had it fail, and I've probably made it fifty times by now.
Perfect Pairings
This savory pie pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese. For breakfast, serve it alongside fresh fruit salad or roasted cherry tomatoes. If you're having it for dinner, steamed asparagus or green beans with garlic make excellent vegetables sides. A glass of fresh orange juice works perfectly for brunch, while a light white wine like Pinot Grigio complements it nicely for an evening meal. For a heartier spread, add some roasted breakfast potatoes or hash browns on the side.
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Frequently Asked Questions
- → Can I make this pie ahead of time?
Yes! You can assemble the entire pie and refrigerate it overnight before baking. Just add 5-10 minutes to the baking time if you're putting it in the oven straight from the fridge. You can also bake it completely and reheat individual slices.
- → Why is it called an "impossible" pie?
It's called impossible because it magically creates its own crust as it bakes! The Bisquick mix settles to the bottom during baking and forms a tender crust layer, while the eggs and milk create a custard filling on top. No need to make or roll out a separate crust.
- → Can I substitute the Bisquick with regular flour?
Bisquick is essential for this recipe because it contains leavening agents and shortening that create the self-forming crust. Regular flour won't work the same way. If you don't have Bisquick, you can make a homemade version with flour, baking powder, salt, and shortening.
- → What other meats can I use instead of ham?
You can use cooked bacon, crumbled sausage, diced chicken, or turkey. Just make sure whatever meat you use is fully cooked before adding it to the pie. Each protein will give a slightly different flavor profile but will work wonderfully in this recipe.
- → How do I know when the pie is fully cooked?
The pie is done when the top is golden brown and a knife or toothpick inserted into the center comes out clean. The pie will puff up during baking and may jiggle slightly in the center, but it will firm up as it cools. It typically takes 35-40 minutes at 400°F.
- → Can I freeze this pie?
Yes, this pie freezes well! Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 20-25 minutes.
- → What vegetables work well in this recipe?
Sautéed onions, bell peppers, mushrooms, spinach, and tomatoes all work great. Just make sure to cook and drain any vegetables with high water content (like spinach or mushrooms) before adding them to prevent a soggy pie.
Conclusion
This Impossible Ham & Cheese Pie is truly a miracle recipe that never fails to impress. The magic of Bisquick creating its own crust while you sleep (or prep other dishes) makes this the ultimate hassle-free comfort food. Whether you're serving it for a lazy Sunday brunch, a quick weeknight dinner, or bringing it to a potluck, everyone will ask for the recipe. The combination of savory ham, melted cheese, and that tender egg custard is absolutely irresistible. Plus, leftovers reheat beautifully, making it perfect for meal prep too!