Ham apple cheese pie

HAM, APPLE AND CHEESE QUICHE

Cheese quiche with chopped ham and apples is so good.

We like this ham, apple and cheese quiche anytime but it is really good with coffee for breakfast. It keeps well in the refrigerator and can be reheated in the oven or microwave. Serve it as a meal on a weeknight or just anytime. Add cooked chicken instead of ham for variety.

Ingredients for cheese quiche with apples and ham:

1 (9 inch) pie shell, uncooked (I used a bought frozen crust on this one but you could make your own with my recipe for homemade pie crust)

1 1/2 cups chopped cooked ham

1/4 cup chopped onion

1 cup chopped apples (I did not peel mine and used red delicious apples)

1/2 cup shredded cheddar cheese (you could use whatever you like)

1/2 cup sour cream

1 teaspoon Dijon or spicy brown mustard

2 teaspoons flour

1/2 cup evaporated milk (could use regular milk)

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine ham, onion and chopped apples. Spread in pie crust. Sprinkle on cheese. Mix together the sour cream, mustard, flour, milk, eggs, salt and pepper until smooth. Pour over ham mixture. Bake in preheated 375 degree oven 50 to 55 minutes. Can sprinkle on extra cheese the last 10 minutes of baking if you like. Makes 1 (9 inch) quiche. Enjoy!

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The Long, Storied Controversy Over Cheese on Apple Pie

Some love it. Some hate it. Some have no idea what it is.

Apple pie is not an American invention. In the 14th century, farmers in England began wrapping apples into inedible containers known as “coffins,” a pie prototype. Only in 1697 did the concept reach the United States—through European immigrants.

But the USA has laid claim to the iconic dessert, a process that was crystalized when a 1902 New York Times article lambasted an English writer for complaining that eating apple pie more than two times per week was excessive:

[Twice a week] is utterly insufficient, as anyone who knows the secret of our strength as a nation and the foundation of our industrial supremacy must admit. Pie is the American synonym of prosperity, and its varying contents the calendar of changing seasons. Pie is the food of the heroic. No pie-eating people can be permanently vanquished.

But even in the United States, apple pie has its regional variants—and, inevitably, detractors of those variants.

Perhaps the biggest controversy? Cheese.

This is going to completely shock a number of apple pie fans and elicit an “of course” from a whole slew of others, but: a lot of people put cheese, specifically a sharp cheddar, on their apple pies.

Apple pie with cheddar cheese and bacon bits. Kisså/CC BY-ND 2.0

The tradition has silently polarized the nation, with some, like author John T. Edge, confessing, “at lunch or dinner I thought a wedge of pie was naked if it wasn’t crowned with a preternaturally orange slice of cheddar.” The poet Eugene Field (1850-1895) once wrote, “But I, when I undress me / Each night, upon my knees / Will ask the Lord to bless me / With apple pie and cheese.” There is even a saying, popular in many circles: “An apple pie without the cheese is like a kiss without the squeeze.”

Meanwhile, another faction has lamented, “Why would anyone choose to crown their apple pie with stinky old cheese when they could have a scoop of ice cream melting on top?” In 1998, a reader of the Los Angeles Times complained that “[a column] about cheese and apple pie left me feeling like I live in the twilight zone… I have so far never encountered American friends or acquaintances who even want to try this.” When asked whether he ate pie with cheese in his home state of Mississippi, one chef said: “Oh, God no! They’d put you away in a home.”

Proponents of apple pies with cheese defend their choice by pointing to the contrast between “the sweetness of the pie” and “the sharpness and saltiness” of the cheeses, saying it works the same way as chocolate-covered pretzels.

There are many ways to prepare it: some people bake cheese into the pie crust, some slip it into the apple filling, some melt it on top of the pie, and others leave it on the side of the plate. Though in the United States, cheddar is the favorite, many types of cheese can be used. Recipes may call for Wensleydale, Roquefort, gouda, parmesan, or Gruyère. The ABC show Pushing Daisies featured an iconic scene in which Ned, owner of a restaurant called The Pie Hole, prepares an apple pie—with Gruyère in its crust—for his girlfriend’s aunts.

More cheese, please. jeffreyw/CC BY 2.0

Though fans of apple pie with cheese exist everywhere, they seem to be concentrated in the American Midwest, New England, and parts of Canada and Britain. Vermont even has a 1999 law on the books requiring that proprietors of apple pie make a “good faith effort” to serve it with ice cream, cold milk, or “a slice of cheddar cheese weighing a minimum of 1/2 ounce.” In some circles, apple pie with cheese is tradition.

So where does this come from? And why, especially in the United States, do some people expect apple pie with cheese, while others have never even heard of the concept?

The idea appears to have originated in England, where all sorts of fillings were added to pies. At some point, the 17th-century trend of adding dairy-based sauces to pies morphed into a tradition of topping them with cheese. For instance, in Yorkshire, apple pie was served with Wensleydale, which is likely how the phrase “an apple pie without the cheese is like a kiss without the squeeze” began. (Though it is in dispute whether the phrase originated in the United States or England, it caught on in both places in the 19th century, suggesting a kind of cultural collaboration between the two.)

According to The Mystic Seaport Cookbook: 350 Years of New England Cooking, New England settlers brought the idea behind these Yorkshire pies with them, but instead of Wensleydale, they began using cheddar.

Why cheese? At the time, apple pies were quite bland: prior to the creation of the Red Delicious apple in the late 19th century, few apples tasted sweet. Cheese offered a readily available supplement. After all, in an era before the ubiquity of freezers, the most popular pie topping today—ice cream—was out of the question.

Is this apple pie without cheese lonely or just right? Iliana Mestari/Getty Images

Places in the United States with heavy concentrations of dairy farms therefore became centers of the cheese-on-apple-pie craze. These included New England, Pennsylvania, and especially the Midwest—largely the regions where cheddar cheese apple pie is popular today.

Regions that pioneered pie a la mode, meanwhile, largely lost the trend: New York City, for instance, has served the dish since the 1890s, and today generally falls into the “pie with ice cream” camp.

During the 20th century, ice cream gradually usurped cheese as the most popular pie topping in the United States at large. But the cheese-on-pie love has endured. So beware: Whether you serve your apple pie with cheese or without it, you might get some funny looks.

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Handheld Ham and Cheese Pie (aka Ham and Brie Pop Tarts!)

This ham and cheese pie are made with ham and brie, making them the perfect savory hand pie for a meal or just a fun snack! (Jump directly to the recipe.)

“Let’s do a guys night out!” I said to my friend Peter and Hadley one weekend while we were up in Sonoma. For most people, a phrase like that would invoke scenes of drunken revelry, picking up women and hijinks that are not suitable for a blog of this nature. But I meant an evening of shopping, a movie of Hadley’s choice (which ended up being Magic Mike XXL) and dinner out. In other words, a pretty gay guys night out, significantly less scandalous than what the phrase implies. Very little hijinks ensued but we did find ourselves at a restaurant where we shared ham and brie pop tarts appetizers. This, in and of itself, was exciting enough for me to go home and immediately make a version for myself and AJ. I mean come one. Ham and brie pop tarts folks! It’s like a ham and cheese pie that you can eat all by yourself. Genius.

The night started with Peter bailing on us. “I’ve caught a cold guys…” was the text which meant it was just Hadley and me for the evening. Hadley, as you might remember, is part of an ongoing lunch that I have along with my friend Tina (who I made strawberry plum jam with) where talk shop about writing. He suggested we meet up to see the movie first. I was hesitant to actually watch Magic Mike XXL, even though Hadley really wanted to see it. Mostly because I had never seen the original but clearly this was the sort of movie that didn’t really need previous knowledge of the first movie (I Wikipedia-ed the plot anyway). Plotline and character development is thin. Clearly I expected too much.

With the movie out of the way, shopping involved shopping! Hadley isn’t very well versed on discount shopping (he’s more of a Barney’s type of guy) but I convinced him to check out a particular department store’s discount shop. He found the most expensive suit there while I found cheap Bluetooth earphones; typical purchases for both of us. Dinner was at a reasonably priced, nice atmosphere restaurant though! The actual main course was nothing to write about, but those handheld ham and cheese pies! They were something else. And, to be honest, the ones I made at home were probably better than the restaurant version. Totally worth all the calories!

These ham and brie pop tarts are super fun to serve and eat. A savory pop tart, perfect for a light meal or a snack, the use of mustard in the crust gives a subtle kick to the pastry without overwhelming the hand pie. Serve with more mustard if you like, for those who like a little more kick in the sandwich.

Ingredients
Crust
1 3/4 cup (245 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (115 g or 1 stick) unsalted butter , cold
1 1/2 tablespoon mustard
5 to 7 tablespoon ice water

Filling
8 ounces (225 g) sliced deli ham
5 ounces (140 g) brie
2 tablespoon chopped chives , divided
1 teaspoon fresh cracked pepper
1 teaspoon kosher salt

To Assemble
1 egg, beaten with 1 tablespoon cold water

Directions
1. Make the crust by placing the flour, baking powder and salt in a medium sized bowl. Stir with a balloon whisk until blended. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients. Using your fingers and hands, first toss the butter in the flour then smash the butter into thin slivers, breaking them up as you go.

2. When the butter has been broken and flattened into small bits the size of peas, stir the mustard into the 5 tablespoons of cold water and drizzle it over the dry ingredients. Toss with a fork, then use your hands to blend the water in. Keep working the ingredients until they start to stick together. Add more water, 1 tablespoon at a time, until a dough forms.

3. Once a dough forms, place it on a piece of plastic wrap and flatten into a disk, about 1-inch thick. Wrap well with the plastic wrap and refrigerate for 1 hour, or until the dough is firm.

4. When the dough is done chilling, preheat the oven to 400˚F. Line 2 baking sheets with silpats or parchment paper. Generously dust a large clean surface with flour then place the chilled dough on the flour. Roll the dough out to a 16-inch square. Cut the square into 4 quarters, forming 8 x 8-inch squares.

5. Place 1/4 of the ham and brie onto one side of each square, making sure there’s about a 1-inch border on the 3 closest edges. Sprinkle 1 teaspoon of chives, plus 1/4 teaspoon of pepper and salt over the brie and ham.

6. Brush the edges of the dough with the egg wash, then fold the empty side of the pastry dough over the ham and brie. Trim the edges if necessary and seal the edges all the way around with a fork. Move the tart to the lined baking sheet and brush the top of the pastry with more egg wash. Repeat with the remaining three squares of dough. Place 2 tarts per baking sheet.

7. Bake in the oven for 15 minutes, then rotate and turn the baking sheets 180˚. Bake another 10 to 15 minutes or until the crust is golden brown. Let cool for 10 minutes on the baking pan, then move tart with a large spatula, to a wire cooling rack. Sprinkle the top of the tart with any leftover chives and serve warm or at room temperature. Serve with some extra mustard if you want.

If you like this handheld ham and cheese pie, try my chard and cheese tart recipe.

And try some other savory pie and tart recipes from around the web:
Created By Diane’s Mini Savory Pies with Spinach and Goat Cheese
Sippity Sup’s Sweet Sausage Cabbage Pie with Dill & Feta
She Wears Many Hats’ Shepards Pie
David Lebovitz’ Herb Ricotta Tart
Food Republic’s Chinese Duck and Five Spice Pie

Reader Interactions

Comments

It looks and sounds fabulous!! I could picture it as a breakfast, brunch, snack, dinner. In other words I could eat it throughout the day at anytime!! Can’t wait to make it. Thank you for the recipe and what a bacchanal — movies and snacks 🙂

I still need to see Magic Mike 🙂 These look so good! It’s like a hot pocket 🙂 Made from scratch 🙂 I made something similar with ham and gouda. Delish!

Saw this pic on my Feedly and had to stop. Wow, talk about de-lish! Also love your “a pretty gay guys night out” with a movie, food and shopping. Sounds good to me. Hope your project is coming along nicely, too.

Thank you for the recipe. It looks good and delicious. We could eat it throughout the day at anytime this summer. Gonna have to try this.

These were fun and tasty, though my Brie kinda melted into nothingness. Maybe because I used a cheap supermarket brand. But I can see pieces in your photos. How thick do you slice it?

Your recipe was perfect!! My 11 yr old boy, husband & I absolutely LOVED how this savory pie turned out. I had been looking for recipes and was hesitant. Your recipe was simple, easy to follow and it was a success! This is one dough recipe I will keep.

Options are unlimited, I’m thinking it would be great to spend an afternoon making various kinds of these hand pies then freezing them for later. The only no no I can imagine is using a really wet filling.

If freezing these, do you you think it would be best to leave them uncooked, par bake them, or fully bake before freezing?

Patricia Gillard says

This looks really good, but where is the printable version of the recipe? It’s almost useless if I have to hunt up the recipe then try to rewrite the recipe so i can have an easy to read copy in the kitchen when I cook.

Is the mustard used in this recipe powdered?

I used regular condiment mustard in this recipe. But if you want to substitute mustard powder, I would recommend reducing it to 1 tablespoon of dry mustard powder and increasing the water by 1 tablespoon.

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