Savoury Impossible Pie
photo by Lori Mama
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄3 cup plain flour
- 1 1⁄2 cups milk (I've used lite and soy here)
- 3 eggs
- 2 slices bacon, rashers chopped (I prefer chopped ham)
- 3 shallots, chopped
- 1 cup grated cheddar cheese
- 0.29 lb corn kernels, rinsed, drained
- 2 tablespoons chopped fresh parsley
directions
- Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel).
- Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
- Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F) about 1 hour (60 minutes) or until set.
Reviews
-
Very tasty indeed! Made for brekkie today and it was so easy to rustle up for a quick and easy filling meal, before we went out to cut wood! I may omit the sweetcorn next time, as we were not sure about the addition of them in this recipe, just personal taste - we LOVED the bacon, cheese and shallots however! Made for the Aussie/NZ recipe swap #35. Thanks! FT:)
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!