Impossible Ham-and-Cheese Pie

Impossible Ham-and-Cheese Pie

I remember my mother making Impossible pies with Bisquick when I was growing up.  These were tasty dinners and something she could whip up in a hurry.  When I found this recipe in Cook's Country, it brought back childhood memories.  Impossible pies, to me, are like quiche only you do not have to roll out a pie crust.   I am not very found of  rolling out pie dough.   In this recipe,  grated Parmesan cheese coats the bottom of the pie plate.  This makes a very tasty crust in my book.  The filling for the pie consists of Gruyere cheese, chopped ham, scallions ( I used 1 teaspoon onion powder I was out of scallions), all-purpose flour, baking powder, pepper, salt, half-and-half, eggs, Dijon mustard, and nutmeg.  You then bake at 350 degrees F for about 35 minutes, cool, slice into wedges and eat.
This is truly a delicious easy to prepare dish.  The cheese crust adds a nice nutty flavor to the pie.

"Impossible" Ham-and-Cheese Pie
From Cook's Country

Ingredients:

1 tablespoon unsalted butter, softened plus 2 tablespoons melted
3 tablespoons finely grated Parmesan cheese
8 ounces Gruyere cheese, shredded (2 cups)
4 ounces thickly sliced deli ham, chopped
4 scallions minced
1/2 cup (2 1/2 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup half-and-half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
1/8 teaspoon ground nutmeg

Directions:

1. Adjust oven rack to lowest position and heat oven to 350 degrees.  Grease 9-inch pie plate with softened butter, then coat plate evenly with Parmesan.

Parmesan Cheese

2. Combine Gruyere, ham, and scallions in bowl.  Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish.  Combine flour, baking powder, pepper, and salt in now-empty bowl.    Whisk in half-and-half, eggs melted butter, mustard, and nutmeg until smooth.  Slowly pour batter over cheese-and-ham mixture in pie dish.

Ham-and-Cheese Sprinkled Over Cheese

3. Bake until pie is light golden brown and filling is set, 30 to 35 minutes.  Let cool on wire rack for 15 minutes.  Slice into wedges.  Serve warm.

Serves 8

Baked to Perfection

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