“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly. Their version uses chopped deli ham, but since I often have vegetarian guests, I substituted chopped roasted red bell pepper for the ham. This makes a great brunch dish, and can be served warm or at room temperature.
3 tablespoons unsalted butter, softened, plus 2 tablespoons melted
3 tablespoons finely grated Parmesan cheese
8 ounces Gruyère cheese, shredded (2 cups)
4 ounces roasted red bell pepper (or 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
1/8 teaspoon cayenne pepper
1 cup half-and-half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
⅛ 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 Gruyère, red bell pepper, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish. Combine flour, baking powder, pepper, cayenne 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.
- 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.
*To serve our “Impossible” 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.
Sprinke cheese over entire pie plate, pressing gently into butter pie dish