Sunday, May 12, 2013

Impossible Ham and Cheese Pie




Impossible Ham and Cheese Pie

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.

- Mary






Impossible Ham and Cheese Pie



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.




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