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 :)