All-Time Best Brunch by Unknown

Author:Unknown
Language: eng
Format: azw3
Publisher: America's Test Kitchen
Published: 2018-09-03T16:00:00+00:00

“Impossible” Ham-and-Cheese Pie

“impossible” ham-and-cheese pie

serves 8

total time: 1 hour

why this recipe works This brunch pie is so named because its “crust” materializes while it bakes, encasing the rich, indulgent filling in a crisp, buttery shell as if by magic. Falling somewhere between a quiche and a strata, “impossible” pies were popular in the 1970s, calling on Bisquick and a handful of stir-ins to turn out an ultraconvenient brunch; our revamped version still keeps things simple while also bringing in fresh, bold flavors. For a savory filling that baked up crisp on the outside, forming the “crust,” and stayed creamy and custardy, not cakey, on the inside, we prepared a simple but rich mixture of flour, baking powder, half-and-half, and eggs, adding Dijon mustard and nutmeg for some extra nuance. Coating the pie dish with nutty Parmesan cheese ensured flavorful browned edges. We poured the batter over a selection of full-flavored ingredients that minimized prep work—scallions, diced deli ham, and shredded Gruyère—and baked the pie on the lowest rack for maximum exposure to the oven’s heat. From its crisp crust-like edges to rich, full-flavored filling, the only thing impossible about this pie was resisting a second slice.

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