Prep 15 mins
Cook 35 mins
This is a modernized version of the 1970's Bisquick Pie, however, no Bisquick is used in this delicious pie. It's easy to make, without the bother of a pie shell, rolling dough, parbaking etc. Can be served warm or at room temperature, or, as an hors d'oevre, cut into 1 - inch squares. Recipe courtesy of Cooks Country.
- 1 tablespoon unsalted butter, softened
- 2 tablespoons butter, melted
- 8 ounces gruyere cheese, shredded
- 4 ounces deli ham, diced
- 4 scallions, minced
- 1⁄2 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 cup half-and-half
- 4 large eggs, beaten
- 2 teaspoons Dijon mustard
- 1⁄8 teaspoon ground nutmeg
- Adjust oven rack to lowest position and heat oven at 350°F
- Grease a 9 inch pie plate with softened butter, then coat the plate evenly with grated Parmesan.
- Combine Gruyere cheese, ham and scallions in a bowl, sprinkle cheese and ham mixture evenly in bottom of prepared pie dish.
- Combine flour, baking powder, pepper and salt in the now - empty bowl, whisk in half and half, eggs, melted butter, mustard and nutmeg until smooth.
- Slowly pour the batter over the cheese and ham mixture in the pie dish.
- Bake until the pie is golden brown and the filling is set, 30 to 35 Minutes.
- Let cool on a wire rack for @ 15 minutes, slice into wedges, serve warm.