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“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.”
READY IN:
50mins
SERVES:
8
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to lowest position and heat oven at 350°F
  2. Grease a 9 inch pie plate with softened butter, then coat the plate evenly with grated Parmesan.
  3. Combine Gruyere cheese, ham and scallions in a bowl, sprinkle cheese and ham mixture evenly in bottom of prepared pie dish.
  4. 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. Slowly pour the batter over the cheese and ham mixture in the pie dish.
  6. Bake until the pie is golden brown and the filling is set, 30 to 35 Minutes.
  7. Let cool on a wire rack for @ 15 minutes, slice into wedges, serve warm.

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