Impossible Ham and Cheese Pie

 Impossible Ham and Cheese Pie

This is one of those recipes you have to see to believe.  A few years ago I was watching Cooks Country or America's Test Kitchen one Sunday afternoon and saw them make this beautiful savory pie without first making a pie shell and yet it came out of the oven with the most gorgeous crispy crust.  I thought Wow!  No way!  I had to see for myself.   

I immediately went to the kitchen and followed the recipe and sat back waiting for the failure.  I mean, come on,  how can a pie make its own crust?   Well it did and I was so impressed I've been making this pie ever since.  This is not one of those soggy bottom pies put out by Bisquick. Not even close.  The crust is crispy and delicious. The secret is in the Parmesan cheese!  Trust me, you'll be making this pie for years to come! 

Impossible Ham and Cheese Pie

1 tablespoon butter, softened

3 tablespoons finely grated Parmesan cheese

2 cups Monterrey Jack or White Cheddar cheese

4 ounces thickly sliced deli ham, diced

4 scallions, minced

1/2 cup all-purpose flour

¾ teaspoon baking powder

½ teaspoon pepper

¼ teaspoon salt

1 cup half-and-half

4 large eggs, lightly beaten

2 teaspoons Dijon mustard

1/8 teaspoon 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 cheese, ham, and chopped scallions in bowl. Sprinkle cheese and ham mixture in prepared pie dish.  Then,using the same bowl, combine flour, baking powder, pepper, and salt. Set aside.

In separate bowl whisk together half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Add this to the flour mixture and mix by hand until well blended. Slowly pour batter over cheese-and-ham mixture in pie dish.

Bake on lowest rack in oven until pie is light golden brown and filling is set, 30 to 35 minutes. Pie will be puffed up like a souffle when it first comes out of the oven but will lower once it starts to cool. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

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