Gluten-Free Cheesy Ham & Potato Pie
A savory brunch centerpiece combining crispy hash brown crust with creamy egg custard, smoky ham, and melted cheddar cheese. Sharp cheddar and fresh green onions add brightness to this comfort-food classic. Serve warm for breakfast, brunch, or casual dinner with a simple salad. This version builds its own golden crust by pre-baking potatoes in the pie shell, creating textural contrast against the silky filling.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Press thawed potatoes onto bottom and sides of greased 9-inch pie plate. Bake 10 minutes.
- 3
Whisk together half and half, eggs, and pepper until well combined.
- 4
Stir ham, 2 tablespoons green onions, and 2 tablespoons bell pepper into egg mixture.
- 5
Sprinkle half the cheese over pre-baked potato crust.
- 6
Pour egg and ham mixture over cheese.
- 7
Bake 35-40 minutes until knife inserted in center comes out clean.
- 8
Top with remaining cheese, green onions, and bell pepper.
- 9
Let stand 10 minutes before serving.
Tips
Pre-baking the potato crust prevents a soggy bottom; the 10-minute head start allows potatoes to set and brown slightly before the custard absorbs moisture.
Let the finished pie rest 10 minutes so the custard firms up, making clean slices possible without the filling running.
Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture throughout.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F for 15-20 minutes until warmed through.
Assemble through step 5 (before adding egg mixture) up to 8 hours ahead. Cover and refrigerate. Pour custard mixture over cheese and bake as directed, adding 5-10 minutes to baking time if starting cold.
Serve warm or at room temperature with a simple green salad, crusty bread, or fresh fruit. Pairs well with a light white wine or mimosa for brunch.
Common Mistakes
Do not skip the 10-minute potato pre-bake to avoid a wet, undercooked crust.
Do not insert cheese on top before the bake to avoid burnt cheese; add only in final stages.
Do not skip the 10-minute rest to avoid a runny filling that won't hold clean slices.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze it?
Yes. Assemble completely, cool, wrap tightly, and freeze up to 1 month. Thaw overnight in the fridge, then bake at 325°F for 25-35 minutes covered until heated through. Uncover for the last 5 minutes to prevent over-browning.
What if I don't have frozen hash browns?
Use 2 cups shredded fresh potato, squeezed dry in a kitchen towel to remove excess moisture. The bake time may increase slightly (check at 38 minutes) since fresh potatoes release more water. Alternatively, use one 8-inch flour tortilla pressed into the pie plate and pre-baked 5 minutes.
How long does it keep and can I reheat leftovers?
Refrigerate leftovers covered for up to 3 days. Reheat individual slices in a 325°F oven for 12-15 minutes, or microwave 60-90 seconds. Reheating slowly prevents the custard from curdling or becoming rubbery.