EGGS, EGGS, EGGS!

With spring finally upon us, the hens have gone into all out egg production.   So now is the time we begin looking for great egg recipes.    This is one of our favorites!  Not quite a quiche, but not quite a dough…The Impossible Ham-and-Cheese Pie.    It comes from Cook’s Country, 2013 Season.   You can substitute any cheese or meat, add mushrooms, spinach and other veggies, but the original is still THE BEST!

Set rack on lowest level and preheat oven to 350 degrees F.

Ingredients

1 Tbsp  unsalted butter, softened

2 Tbsps unsalted butter, melted

3 Tbsps finely grated, REAL Parmesan cheese (the canned stuff won’t work)

4 oz. chopped or finely cubed cooked ham (deli or pre-packaged works too)

4 scallions minced

½ c (2.5 oz.) all-purpose flour

¾ tsp fresh baking powder

½ tsp fresh grated pepper (or to taste)

¼ tsp salt

1 cup half and half

4 large eggs, lightly beaten

2 tsp Dijon mustard

1/8 tsp fresh ground nutmeg (or to taste)

Use softened butter to grease a 9 inch pie plate.  Coat evenly with the grated Parmesan.

Combine Gruyere, ham and scallions in a large bowl until well mixed.   Gently distribute the mixture evenly in the pie plate so as not to disturb the Parmesan coating too much.   Using the same now empty bowl, combine flour, baking powder, salt, pepper.  In another bowl, gently mix together eggs, half and half, melted butter, mustard and nutmeg.   Add to the flour mixture, whisking until smooth.   Slowly pour the batter over the cheese and ham mixture in the pie plate.

Bake until pie is light golden brown and the filling is set, 30 to 35 minutes.  Remove from oven and cool on a wire rack for 15 minutes.  It will deflate slightly.  Slice into wedges and serve warm.   

This pie is crustless.  The support is provided by the crisp baked Parmesan on the sides and bottom.  Delicious!   Off to enjoy my breakfast now :)