1 tablespoon unsalted butter softened, plus 2 tablespoons melted
3 tablespoons Parmesan cheese, finely grated
8 ounces Gruyère cheese, shredded
8 ounces thickly sliced deli ham, chopped
4 green onions, minced
1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup half and half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
1/8 teaspoon ground nutmeg
1. Adjust oven rack to lowest position and heat oven to 350*F. Grease 9-inch pie plate or casserole dish with softened butter, then coat plate evenly with Parmesan.
2. Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese mixture evenly in bottom of prepared 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 mixture in dish.
3. Bake until pie 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.
This recipe is from Cook’s Country 2013. It’s a very quiche-y dish and we all quite liked it. I made it in a dish that was deeper than a pie plate which was a good call since I increased the volume by adding more ham.