We are open, busy and enjoying having our guests again. Over the winter I tried a lot of new recipes and found some really good ones. If the recipes are just good, I put them in a separate file and only use the very good ones at the Pearl. This seems to work well for us. I am always more than willing to share my recipes since I usually get them from friends, cookbooks or the Internet. It might be a different story if I developed them myself, but that is a skill that I have yet to master. In the weeks to come, I’ll be posting a gluten free challah bread, Dutch Baby Pancakes, and some new scones recipes. Attached is the “Impossible” Ham and Cheese Pie (actually a quiche) from the February/March 2013 issue of Cooks Country. Every time I have made it for my guests, they have asked for the recipe. You can also find other recipes on our web site Food and Recipes page. Enjoy.
Preheat the oven to 375 deg.
Grease a 9 inch pie pan with:
1 tbsp of unsalted butter, softened
Combine and sprinkle in the prepared pan:
8 oz gruyere cheese, shredded (2 cups)
4 oz of thickly sliced deli ham, chopped
4 scallions, minced
Combine and slowly pour over cheese and ham mixture:
4 large eggs, lightly beaten
1 cup half and half
2 tsp Dijon mustard
1/8 tsp ground nutmeg
½ cup flour
¾ tsp baking powder
½ tsp pepper
¼ tsp salt
Bake until golden brown and filling is set, 30-35 min. Let cool for 15 min. Serve warm.