“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.…
What you'll need
Ingredients
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
The method
Directions
01
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.
02
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.
03
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.
04
*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.
05
Sprinke cheese over entire pie plate, pressing gently into butter pie dish
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
I think homemade gifts are always appropriate, especially around the holidays. Baked goods, like cookies or brownies are nice, but can be a challenge, because they often need to baked, wrapped, delivered and consumed within 48 hours. Nuts on the other hand,…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Veggie Impossible Pie with Parmesan Crust
Prep
Cook
Yield
“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.…
Ingredients
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
Cook Like James · The method
Directions
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, 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.
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.
4
*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.
5
Sprinke cheese over entire pie plate, pressing gently into butter pie dish
Cook Like James
Veggie Impossible Pie with Parmesan Crust
Prep
Cook
Yield
“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.…
Ingredients
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
Directions
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, 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.
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.
4
*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.
5
Sprinke cheese over entire pie plate, pressing gently into butter pie dish
