Savoury Impossible Pie

"From Women's Weekly All Time Favourites. This has never stuffed up for me, my husband loves it. Australian cup measurements (250ml, 1T=20ml). I've also made a lighter version, can post if required."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Fry bacon until browned, place bacon into a sieve and allow to drain. (I use chopped ham or bacon and just microwave it for a bit, then drain on paper towel).
  • Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
  • Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven (160C, 325F) about 1 hour (60 minutes) or until set.

Questions & Replies

  1. Can the bacon or ham be substituted as we don’t eat any pork products? Thank you
     
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Reviews

  1. This dish just wonderful and it can, should you not be able to eat it all one 'go'... be successfully frozen - reheated gently when required.
     
  2. This was a really good lunch. It had both of my boy's favorites in it corn and bacon. We all enjoyed it and it reheated really well the next day for left overs. Made for RECIPE SWAP #40 - May 2010 in the Aust/NZ forum :)
     
  3. i love this very simple always works
     
  4. Very tasty indeed! Made for brekkie today and it was so easy to rustle up for a quick and easy filling meal, before we went out to cut wood! I may omit the sweetcorn next time, as we were not sure about the addition of them in this recipe, just personal taste - we LOVED the bacon, cheese and shallots however! Made for the Aussie/NZ recipe swap #35. Thanks! FT:)
     
  5. With a few changes (hence the rating) as Michelle mentioned, I needed to increase the cooking time. I did add 1 tsp. crushed garlic. Reheats nicely for leftovers. (Made for November Aus/NZ recipe swap #22).
     
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Tweaks

  1. Hi am wanting to know if it is @ all possible to substitute the flour for almond or brown rice flour, the milk for almond then the corn for yellow capsicum, thanks
     

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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