The first time I remember eating Impossible Ham Pie was at my Aunt Marge and Uncle Eddie’s house in Vermont. Their house in the country was immaculate and simple and beautiful, with lots of light in the kitchen, maple furniture and Hummel figurines in the living room. Aunt Marge was a very talented writer, crafter and seamstress.
Whenever my mom got together with her Hanlon Aunts (of whom Aunt Marge was one of three at the time) – her mother’s sisters, there was certain to be some sort of Quiche – likely Impossible Ham Pie. I loved it even as a little girl when every piece of food on my melamine Cabbage Patch Kids plate seemed to require a dollop Heinz Ketchup before I’d put it in my mouth.
The best thing about the Impossible Pie is no matter your taste, you can add the savory flavors that suit you. This past Saturday, I was in the mood for asparagus, leek and Gruyère, so I subbed it in for the ham, onions and swiss cheese and called it Impossible Asparagus Pie.
Impossible Asparagus Pie
2 C. asparagus (Use top tender parts only, cut on the diagonal)
1 leek (white and light green parts only, cut in half, then quarters and washed thoroughly)
Salt and pepper to taste
Pat of butter
1 C. shredded Gruyère
1 1/2 C. whole milk
3/4 C. Bisquick or Jiffy Baking Mix
3 eggs, room temperature
Heat oven to 400 degrees.
Lightly grease pie plate.
On medium heat in a skillet, melt butter. Add leek and asparagus. Season with salt and pepper until asparagus is tender–about 8 minutes. Let stand and cool.
Sprinkle leek and asparagus in pie plate.
Beat remaining ingredients until sooth – 15 seconds in a blender or 1 minute with a hand mixer.
Pour into pie plate.
Take a deep breath. It smells very, very good.
This pie plate is Emile Henry from Williams-Sonoma, a gift from my mother. I’m a huge fan.
Before Kevin and Chris dug in I yelled, “Hold up! I need to fetch my camera and get a shot of this beautiful pie.” I most definitely did say “fetch.”