Ham and Veggie Impossible Pie

Every Kindy fundraiser recipe book has a recipe for a savoury Impossible Pie – and with good reason!  It is the perfect ‘quick what can I cook for dinner’ recipe that delivers real crowd-pleasing family comfort food flavours. There is NO need to make a pastry crust – the flour added into the recipe forms a thin crust during baking.

It is so easy to make this pie with whatever you have to hand: swap the ham for bacon, cooked chicken, tinned fish or leave out and add more veggies.  Replace the zucchini with chopped broccoli or mushrooms. You get the idea – it’s a real standby and excellent for using up the odd veggies in the crisper.  Tasty, great for lunches the next day and always popular for those ‘bring a plate’ events. In summer I like to serve with a generous tomato and green salad or with warm veggies in winter.   Enjoy!  Colleen

Ham and Veggie Impossibe Pie by Feed Your Inner Cook

Preparation       5 – 10 minutes

Cooking           30 – 45 minutes depending on pan size

Serves              4 – 6     depending on how many veggies included

Ingredients

Note:  I tend to cut the firmer veg like onion and celery finely so they cook at same speed as rest

2 large slices of ham – cubed

1 small onion – very finely diced    OR   2 shallots  -  sliced.. .  May need to saute onion first

1 small zucchini – finely diced

¼ red capsicum – diced

1 stick celery – finely diced

2 handfuls baby spinach – roughly chopped   OR    baby kale leaves

½ cup frozen peas and corn

Herbs – your choice:  fresh basil leaves, parsley or thyme leaves

Small shake dried chilli flakes    OR   tiny smear of Wholegrain mustard   (optional)

Quick grind of fresh pepper   Note:  I do NOT add salt as the ham, cheese are salty

½ cup Plain Flour

1 ¼ cups Milk

4 eggs – lightly beaten together

1 cup grated cheese  (3/4 cup for mixing in  - then – ¼ cup for sprinkling on top

Few halved cherry tomatoes for topping

Method

Preheat oven to 180 -190˚ C 

Have all the ingredients chopped and ready

Lightly grease a pie dish

(mine is about 20cm wide at base PLUS I make an extra mini dish with any excess)

Using a large mixing bowl, whisk the milk into the flour ensuring there are no lumps.

Add the eggs and whisk to combine well.

Stir all the remaining ingredients into the egg mixture (Note – some of the cheese is needed for sprinkling over the top later)  and combine well to distribute evenly

Pour the mixture into the prepared dish (or dishes) 

Sprinkle with the reserved cheese and dot with the tomato halves.

Bake for approx. 30-40 minutes.  Check at 30 minutes with the tip of a knife into middle – will be firm and not oozy when cooked.    Smaller dishes will need less time. 

If needed, pop under a hot grill until top is golden. 

Serve with salad or vegetables of your choice.

                   Enjoy!   Colleen