“Impossible” Ham-and-Cheese Pie

Name: “Impossible” Ham-and-Cheese Pie
Yield: Serves 8
Ingredients: 3 tablespoon, unsalted butter divided, 1 tablespoon softened and the other 2 tablespoons melted; 3 tablespoons finely grated, Parmesan cheese; 8 ounces, Gruyère cheese, shredded (2 cups); 4 ounces thickly sliced, deli ham, chopped; 4 , scallions, minced; 1/2 cup, all-purpose flour (2 1/2 ounces); 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

51 comments

Appears in Cook's Country February/March 2013, Cook's Country TV

Bisquick popularized these pies more than 25 years ago, using one easy batter to make both filling and crust. After tasting a few, we knew it was possible to improve the “impossible.”

SERVES8

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Never heard of an impossible pie? The lure of this 1970s phenomenon is that you get a “crust” without rolling out pie dough. Traditionally, Bisquick batter was poured over vegetables, meat, and cheese and baked. To prevent our “crust” from ...

This is a members' feature.