Andy is pretty easy-going about 99% of things in life, so when he does have an opinion, I try to pay attention. It usually works out well too. That’s how we ended up with one of our favorite chicken dishes and our go-to Meatless Monday meal. So when he commented on a delicious-looking “impossible” ham and cheese pie from Cook’s Country, I figured I’d should probably check it out. I saved the recipe before it became “subscriber only,” but that’s as far as it went. For months.
It’s not that I meant to ignore it, but other things kept popping up (such as EVERYTHING in this book). Plus, I wasn’t sure how I’d feel about that much Gruyère. Swiss isn’t my favorite cheese, so I tend to be apprehensive about Gruyère. But I kept remembering how excited he seemed about it, and really, could something full of cheese and ham be bad? And the whole “impossible” pie concept intrigued me. Instead of lining the plate with a standard crust (which never goes well for me), you coat it with Parmesan cheese and wait for some scientific magic to create a crust while the pie bakes.Fun, right?
Of course, I took so long to make it that Andy had completely forgotten about it by the time I served it for dinner. Whoops.
I’m glad I did make it though, because oh my goodness, it was so good. Looking back, that probably shouldn’t surprise me, since it’s basically a pie full of cheese, but seriously. We could not stop raving about it. Or eating it. Andy declared it a five after one bite. I wanted to keep the leftovers all to myself. In fact, giving Andy the last piece for lunch may be the most selfless thing I’ve done in our entire marriage. Kidding. Mostly. 😉
I used a smoked Gruyère, since that sounded better to me than regular Gruyère, but that was the only change I made. It was really good with the ham, but I don’t think you could go wrong with bacon either. It took a little time in the oven, but it was easy to put together, so this is definitely going on the favorites list. And next time, I won’t wait almost a year to try something.
Impossible Ham & Cheese Pie
2 tablespoons unsalted butter, melted, plus another tablespoon softened for the pan
3 tablespoons finely shredded Parmesan cheese
2 cups shredded smoked Gruyère cheese
4 ounces of ham, cubed
4 scallions, chopped
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
Place the oven rack in its lowest position, and preheat the oven to 350°.
Butter a 9″ pie plate with the tablespoon of softened butter. Evenly coat the pie pan with the grated Parmesan cheese.
Combine the shredded Gruyère, ham and scallions in a large mixing bowl. Mix together and then evenly spread in the prepared pie pan.
Mix the flour, baking powder, salt and pepper together in the now-empty mixing bowl. Whisk the eggs, half-and-half, melted butter, mustard and nutmeg into the flour mixture. When the batter is smooth, pour it over the cheese-ham-scallion mixture in the pie pan.
Bake until the pie is lightly golden brown and the filling is set, about 30-35 minutes. Remove from oven and let cool on a wire rack for 15 minutes. Slice into wedges and serve warm.
From Cook’s Country
Click here for a printable version.