Impossible Ham and Broccoli Pie

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This impossible ham and broccoli pie is an easy, cozy way to turn a handful of everyday ingredients into a satisfying meal. The classic “impossible pie” method uses Bisquick and a simple custard mixture that magically forms a soft crust and tender filling as it bakes. You get savory bites of ham, melty cheese, and tender broccoli in a sliceable dish that feels like a cross between a quiche and a casserole—without the fuss of making a pastry crust.

It’s also a great solution for leftover ham and small amounts of vegetables you might already have in the fridge or freezer. Everything is layered right in the pie plate, the Bisquick mixture gets poured over the top, and the oven does the rest. Serve it warm for a quick weeknight dinner, enjoy a slice for brunch, or pack it in lunch containers—it’s delicious at just about any time of day.

What You’ll Like About This Recipe

• Easy crustless method. There’s no pastry to roll out or blind bake. The Bisquick-based batter settles around the ham, cheese, and broccoli as it bakes, creating a soft, custardy “crust” that holds together beautifully when sliced, with far less work than a traditional pie.
• Perfect for leftover ham. This recipe is an excellent way to use up extra cooked ham from a holiday or Sunday dinner.
• Balanced flavors and textures. The nutty Gruyere, mild broccoli, and sweet, lightly caramelized onions all play off each other. The top bakes to a light golden color, while the inside stays soft and custardy, giving you a nice contrast in every bite.
• Flexible for breakfast, lunch, or dinner. It’s hearty enough to stand in as a main dish at dinnertime, but it also feels right at home on a brunch table or as a make-ahead lunch. A simple salad or fruit on the side is all you need to round it out.
• Minimal prep and cleanup. Most of the work is just chopping and layering. The batter whisks together in a single bowl, everything goes into one pie plate, and cleanup is simple. It’s a great “toss it together and bake” option for busy days.

Ingredient Notes

• Ham – Diced cooked ham gives the pie a meaty, savory backbone. Leftover baked ham, ham steak, or thick deli slices all work well. If your ham is very salty or smoky, keep a light hand with additional salt in the batter and taste before adding more.
• Gruyere or Swiss cheese – Gruyere adds a nutty, slightly sweet richness that melts beautifully into the custard. Swiss is a more accessible substitute with a similar melt and milder flavor. You can mix in a bit of cheddar or Monterey Jack if you’d like a sharper cheese note.
• Broccoli – Lightly steamed broccoli adds color and a fresh, vegetal flavor that keeps the pie from feeling too heavy. Chop the florets into small, bite-sized pieces so they distribute evenly. You can use leftover cooked broccoli as long as it isn’t overcooked or watery.
• Onion – Finely chopped onion adds gentle sweetness and depth. Yellow, white, or even a mild sweet onion will work.
• Whole milk – Whole milk gives the custard a richer texture and helps the pie set without being rubbery. You can substitute 2% milk if needed, but avoid very low-fat milk, which can make the filling thinner and less creamy.
• Eggs – Eggs help the impossible pie set into neat slices and give it a quiche-like feel. Use large eggs for reliable results; very small eggs may not provide enough structure, and extra-large eggs can make the texture a bit firmer.
• Bisquick baking mix – The baking mix is what makes this an “impossible” pie. As it bakes, it thickens the custard and forms a soft, slightly bready layer that holds everything together. A store-brand baking mix generally works the same way, as long as it includes flour, leavening, and fat.

Steps to Make Impossible Ham and Broccoli Pie

1. Prepare the pie plate by greasing it well so the slices release easily after baking, and arrange the ham, cheese, broccoli, and onion evenly over the bottom so every slice gets a good mix of fillings.
2. In a mixing bowl, whisk together the milk and eggs until they are fully combined and smooth, then add the baking mix, salt, and pepper and continue whisking until you have a lump-free batter.
3. Pour the batter slowly and evenly over the ham and vegetable mixture in the pie plate, letting it settle into the spaces between the fillings rather than flooding one side.
4. Transfer the pie plate to the preheated oven and bake until the top is lightly golden and the center is set; the filling should puff slightly and a knife or toothpick inserted in the center should come out clean.
5. Remove the pie from the oven and let it stand briefly so the custard can firm up, making it easier to slice. Cut into wedges and serve warm.

Pro Tips

• Distribute the fillings evenly in the pie plate so the ham, broccoli, and cheese don’t clump in one area and every slice looks balanced.
• Steam the broccoli just until crisp-tender before adding it; overcooked broccoli can become mushy as the pie bakes and release extra moisture into the filling.
• Whisk the Bisquick mixture thoroughly to break up any small lumps. A smooth batter helps the pie set evenly and avoids pockets of dry mix.
• Rest the pie for a few minutes after baking. This brief cooling period helps the custard finish setting so slices hold together neatly, especially for the first cut.

Recipe Variations

• Make it extra cheesy. Increase the cheese slightly or mix Gruyere with a bit of sharp cheddar or smoked Gouda. The extra cheese makes the pie richer and adds more flavor contrast to the mild custard.
• Add more vegetables. Fold in a small handful of finely chopped red bell pepper, sautéed mushrooms, or a few spinach leaves along with the broccoli. Just be sure to cook and drain any wetter vegetables so the filling doesn’t become watery.
• Swap the meat. Use cooked bacon, crumbled breakfast sausage, or diced cooked chicken instead of ham. Each option gives the pie a slightly different character—bacon adds smokiness, sausage gives a breakfast vibe, and chicken keeps it milder.
• Try a different cheese profile. Replace some of the Gruyere with pepper Jack, Colby Jack, or a flavored cheese for a more assertive or slightly spicy twist.
• Turn it into minis. Pour the filling into greased muffin tins instead of one pie plate to make individual “impossible pie” cups. Baking time will be shorter, and they’re perfect for brunch buffets or grab-and-go lunches.

Serving Suggestions

• Pair with a light butternut squash soup for a cozy lunch or supper.
• Add a tossed green salad, coleslaw, or sliced garden tomatoes and cucumbers.
• Serve with parsley biscuits, crusty bread, or a cheesy garlic pull-apart loaf.

How to Store

• Refrigerate: Let the pie cool until just warm, then cover the pie plate tightly or transfer individual slices to airtight containers. Refrigerate for up to 3 to 4 days, and try to keep slices in a single layer so they hold their shape.
• Reheat: Warm slices gently in the microwave on medium power, or reheat them in a low oven until heated through. Cover loosely if reheating in the oven so the top doesn’t over-brown while the center warms.
• Freeze: For longer storage, wrap individual cooled slices tightly in plastic wrap and place them in a freezer bag or freezer-safe container. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating, then refresh in the oven so the texture stays pleasant rather than rubbery.

Impossible Ham and Broccoli Pie

Diana Rattray

Enjoy the flavors of ham, broccoli, and cheese in this mouthwatering Bisquick “impossible pie.” Perfect for family dinner or potluck.

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Servings 4 to 6 servings

Calories 409

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Prep Time 12 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Equipment

• 9-inch glass pie plate with cover, set of 2

Ingredients

  

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• Butter or cooking spray, for the pie plate
• 1 1/2 cups ham, diced cooked
• 1 cup Gruyere cheese, shredded , or Swiss
• 1/2 cup broccoli, chopped, steamed
• 1/3 cup onion, finely chopped
• 1 cup whole milk
• 2 large eggs
• 1/2 cup Bisquick baking mix
• 1/4 teaspoon salt
• Dash freshly ground black pepper

Instructions

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• Heat the oven to 400°F (200°C) and grease a 9-inch pie plate.
• Sprinkle the ham, cheese, broccoli, and onions in the pie plate.
• Combine the milk, eggs, Bisquick baking mix, salt, and pepper in a medium bowl; whisk until smooth and well blended. Pour the mixture over the ham and cheese in the pie plate.
• Bake the pie for 35 to 40 minutes or until a knife inserted into the center comes out clean. Cool for 5 minutes before slicing and serving.
  

Nutrition

Calories: 409kcalCarbohydrates: 15gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 169mgSodium: 1258mgPotassium: 382mgFiber: 1gSugar: 6gVitamin A: 616IUVitamin C: 11mgCalcium: 461mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword ham and broccoli pie

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