Savory impossible pie

Sharing this recipe for those who enjoy quiche type recipes.


All of the impossible pies that I have made have been of the fruit and sweet nature.

Today I ventured into savory taste and it was quite tasty. Breakfast, Brunch or Lunch this is a very tasty and easy to make.

IMO it's More like a quiche than a pie as with impossible pies there is no crust to make so it makes one. How easy is that? 

A Short and savory recipe to enjoy.

Serve with a side of fruit or potato.

1. 1 tablespoon unsalted butter, softened, plus 2 tablespoons melted
2. 3 tablespoons finely grated Parmesan cheese 
3. 2 cups shredded cheese (I used American and sharp cheddar)
4. 4 ounces crispy bacon broken in pieces
5. 4 scallions, chopped fine
6. 1/2 cup all-purpose flour
7. 3/4 teaspoon baking powder
8. 1/2 teaspoon pepper
9. 1/4 teaspoon salt
10. 1 cup half-and-half
11. 4 large eggs, lightly beaten
12. 2 teaspoons Dijon mustard
13. 1/8 teaspoon ground nutmeg(I did not use any nutmeg)

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie quiche plate with softened butter, then coat plate evenly with Parmesan.
2. Combine bacon, cheese and scallions in a bowl. Sprinkle cheese-and-bacon 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-bacon mixture in pie quiche dish.
3. Bake until pie quiche 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.Serves 8

 adapted recipe to my families liking. rosemary and the goat.com