Impossible Ham & Cheese Pie

If you, like us, have even more leftover ham than after a normal easter, here's one thing we like to do with ours. It's almost a pantry recipe, save for the Half & Half (unless you're a baller) and the scallions.

The beauty for the trepid cook is that you get something like quiche without making a pie crust. I believe the recipe has its roots with Betty Crocker, but this variation comes from Cook's Country magazine.

"Impossible" Ham & Cheese Pie

From Cook's Country February/March 2013

Serves 8

Use a rasp style grater or the smallest holes on a box grater for the Parmesan.

1 tablespoon unsalted butter, softened, plus 2 tablespoons melted 

3 tablespoons finely grated Parmesan cheese

8 ounces Gruyère cheese (or any cheese - we mixed Gruyėre, cheddar, and parmesan), shredded (2 cups)

4 ounces thickly sliced deli ham (read: leftover Easter ham) chopped

4 scallions, minced

1 cup (24 ounces) all-purpose flour

1 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

1. 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.

2. 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.

3. 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 variation:
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: