“Impossible” Ham-and-Cheese Pie

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WHY THIS RECIPE WORKS “Impossible” pie is a 1970s phenomenon that promises a pie “crust” without rolling out finicky dough. Traditionally, a simple Bisquick batter was whisked with eggs and poured over vegetables, meat, and cheese and baked. To give our “crust” a crispy, browned exterior, we buttered the pie dish and coated it with Parmesan cheese. We replaced the Bisquick with a simple batter of flour, baking powder, eggs, and creamy half-and-half. Doubling the number of eggs made for a richer, custardy pie. For the filling, we chose ingredients that required a minimum of prep work: scallions, diced deli ham, and Gruyère cheese. See the sidebars that follow the recipe.

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, shredded (2 cups)
4	ounces thickly sliced deli ham, chopped
4	scallions, minced
½	cup (2½ ounces) 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
⅛	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.