For the recipe today we have Ham and Cheddar Not-So-Impossible Pie. This is a variation of the Bisquick Impossible pie from The Dinner Doctor by Ann Byrn of Cake Doctor fame. Basically the only difference is she uses Cheddar instead of Swiss cheese. I am sure I am not the only one with leftover ham to use and a person can only eat so many ham sandwiches.
Ham and Cheddar Not-So-Impossible Pie
1 1/2 cups chopped ham
1 cup pre-shredded sharp Cheddar cheese
1/2 cup biscuit mix, such as Bisquick
1 cup milk
2 large eggs
Preheat the oven to 400 degrees. Mist a 9-inch glass pie pan with vegetable oil cooking spray. Sprinkle the ham, then the Cheddar cheese over the bottom of the pie pan. Whisk together the biscuit mix, milk, and eggs in a small bowl, then pour this evenly over the ham and cheese. Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove the pie from the oven and let it cool for 5 minutes, then cut it into wedges and serve. Serves 6
Tags: ham
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