Blender Ham and Cheese Sheet Pan Pie: Whirl the Batter, Scatter the Toppings, Feed a Crowd

Ingredients for Blender Ham and Cheese Pie

This recipe makes one 9 x 13-inch pan, about 12 squares.

For the blender batter

• 3 large eggs: they give structure and that soft, custardy texture.
• 1 ½ cups whole milk: room temperature blends more smoothly.
• ½ cup vegetable oil: keeps the pie moist and tender.
• 2 cups all-purpose flour: spooned and leveled.
• ½ cup grated Parmesan cheese: adds savory flavor right into the batter.
• 1 tablespoon baking powder: helps the pie rise and stay light.
• 1 teaspoon salt: adjust if your ham is very salty.
• ¼ teaspoon black pepper: for a gentle bite.

For the filling and topping

• 8 ounces deli ham: diced or cut into thin strips.
• 2 cups shredded mozzarella cheese: about 8 ounces, divided.
• 1 medium yellow onion: thinly sliced into half-moons.
• 1 ½ cups cherry tomatoes: halved.
• 1 teaspoon dried oregano: a classic finishing touch.
• 2 tablespoons chopped fresh parsley or basil: for color.
• Butter or cooking spray: for the pan.

Smart Shopping and Swaps

Ask for the ham sliced thick at the deli counter, about ¼ inch, then dice it at home. Thick pieces stay juicy in the oven. A ham steak from the meat case works just as well and is often cheaper.

For the cheese, a low-moisture mozzarella melts beautifully without making the pie watery. You can mix in some cheddar, provolone or Monterey Jack for more flavor.

This recipe is a wonderful way to use leftovers. Swap the ham for shredded rotisserie chicken, cooked sausage, canned tuna or sautéed vegetables like spinach, mushrooms and bell peppers.

If you only have 2% milk, it works fine. And if you do not own a blender, simply whisk the batter by hand in a large bowl until smooth.