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

How to Make Blender Ham and Cheese Pie

1. Heat the oven. Heat your oven to 375°F. Grease a 9 x 13-inch baking pan generously with butter or cooking spray.
2. Blend the liquids. Put the eggs, milk and oil in the blender and blend for 30 seconds.
3. Add the dry ingredients. Add the flour, Parmesan, salt and pepper. Blend for 1 minute, stopping to scrape down the sides once, until completely smooth.
4. Add the baking powder. Add it last and pulse just 3 or 4 times to mix it in.
5. Pour the first layer. Pour half of the batter into the prepared pan and spread it evenly.
6. Add the filling. Scatter the ham, half of the onion slices and 1 ½ cups of the mozzarella evenly over the batter.
7. Cover with batter. Pour the remaining batter over the filling, gently spreading it to the edges. Some filling will peek through, which is fine.
8. Top it. Arrange the remaining onion and the cherry tomatoes, cut side up, over the top. Sprinkle with the remaining ½ cup of mozzarella and the oregano.
9. Bake. Bake for 35 to 45 minutes, until puffed, deep golden on top and a toothpick inserted in the center comes out clean.
10. Rest and cut. Let the pie cool for 10 to 15 minutes before cutting into squares. Sprinkle with fresh parsley or basil and serve.

Tips for the Best Blender Pie

• Do not overfill. Keep the filling to an even layer so the batter can bake through in the center.
• Pat the tomatoes dry. Very juicy tomatoes can leave wet spots; a quick blot with a paper towel helps.
• Check the center. Ovens vary. If the top browns too fast before the middle is set, cover loosely with foil for the last 10 minutes.
• Let it rest. A short rest lets the pie firm up so the squares cut neatly.

Variations

For a chicken and corn pie, a Brazilian favorite, use 2 cups of shredded cooked chicken and 1 cup of drained corn kernels in place of the ham.

For a vegetable pie, fill it with sautéed spinach, mushrooms and red bell pepper, and add crumbled feta to the topping.

For a breakfast version, use crumbled cooked bacon or sausage and cheddar cheese, and serve warm with a fried egg on top.

How to Store and Make Ahead

Cover the cooled pie and refrigerate for up to 4 days. Reheat squares in a 350°F oven for about 10 minutes to bring back the crisp top, or enjoy them cold, straight from the fridge. You can freeze individual squares, wrapped well, for up to 2 months; reheat from frozen at 350°F for 20 minutes.

Nutrition Information

One square provides approximately 270 to 310 calories, depending on the ham and cheese you choose. Think of these figures as an estimate.

Final Thoughts

This blender ham and cheese pie is the kind of recipe you will make again and again: on busy weeknights, for church potlucks, for grandchildren after school. It is humble, generous and so easy that you can make it with your eyes half closed.

Keep the recipe card somewhere handy. Someone will ask for it before the pan is even cold.

With love, from Grandma's kitchen ❤️