Ingredients
-
1
-
2
-
8
-
4
-
4
-
1/2
-
3/4
-
1/2
-
1/4
-
1
-
4
-
2
-
1/8
-
-
Directions
Ham and Cheese Pie, This is a modernized version of the 1970’s Bisquick Pie, however, no Bisquick is used in this delicious pie It’s easy to make, without the bother of a pie shell, rolling dough, parbaking etc Can be served warm or at room temperature, or, as an hors d’oevre, cut into 1 – inch squares Recipe courtesy of Cooks Country
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Steps
|
1
Done
|
Adjust Oven Rack to Lowest Position and Heat Oven at 350f |
|
2
Done
|
Grease a 9 Inch Pie Plate With Softened Butter, Then Coat the Plate Evenly With Grated Parmesan. |
|
3
Done
|
Combine Gruyere Cheese, Ham and Scallions in a Bowl, Sprinkle Cheese and Ham Mixture Evenly in Bottom of Prepared Pie Dish. |
|
4
Done
|
Combine Flour, Baking Powder, Pepper and Salt in the Now - Empty Bowl, Whisk in Half and Half, Eggs, Melted Butter, Mustard and Nutmeg Until Smooth. |
|
5
Done
|
Slowly Pour the Batter Over the Cheese and Ham Mixture in the Pie Dish. |
|
6
Done
|
Bake Until the Pie Is Golden Brown and the Filling Is Set, 30 to 35 Minutes. |
|
7
Done
|
Let Cool on a Wire Rack For @ 15 Minutes, Slice Into Wedges, Serve Warm. |
