Post by wilderness on Jan 20, 2019 7:50:30 GMT -5
_Impossible_ Ham-and-cheese Pie-Birdy
Recipe By :From Cook's Country | February/March 2013
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs unsalted butter, softened
2 tbsp. unsalted butter, melted
3 Tbs finely grated Parmesan cheese
8 oz Gruyère cheese, shredded (2 cups)
4 oz thickly sliced deli ham, chopped
4 scallions, minced
1/2 cup (2 1/2 ounces) all-purpose flour
3/4 tsp baking powder
1/2 tsp pepper
1/4 tsp salt
1 cup half-and-half
4 large eggs, lightly beaten
2 tsp Dijon mustard
1/8 tsp ground nutmeg
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.
Combine Gruyère, 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.
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.
Finger Food
To serve our “Impossible” Ham-and-Cheese Pie as an hors d’oeuvre at your next party, forgo the pie plate and instead bake it in an 8-inch square baking dish. Slice it into 1-inch squares and serve warm or at room temperature.
Description:
"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 sticking
Recipe By :From Cook's Country | February/March 2013
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs unsalted butter, softened
2 tbsp. unsalted butter, melted
3 Tbs finely grated Parmesan cheese
8 oz Gruyère cheese, shredded (2 cups)
4 oz thickly sliced deli ham, chopped
4 scallions, minced
1/2 cup (2 1/2 ounces) all-purpose flour
3/4 tsp baking powder
1/2 tsp pepper
1/4 tsp salt
1 cup half-and-half
4 large eggs, lightly beaten
2 tsp Dijon mustard
1/8 tsp ground nutmeg
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.
Combine Gruyère, 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.
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.
Finger Food
To serve our “Impossible” Ham-and-Cheese Pie as an hors d’oeuvre at your next party, forgo the pie plate and instead bake it in an 8-inch square baking dish. Slice it into 1-inch squares and serve warm or at room temperature.
Description:
"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 sticking
