Awesome Impossible Ham Pie

The “impossible” in impossible pie refers to the magic trick this recipe pulls: the Bisquick-and-milk batter sinks to the bottom of the pie plate during baking and forms its own crust, while the ham and cheese rise to the top into a quiche-style filling. No rolled crust, no pre-baked shell, no fuss. Hence the name.

Layer the ham, Swiss cheese, and onion in a greased pie plate first. Don’t stir these into the batter; they need to stay distributed across the bottom so the bake separates cleanly into crust-below, filling-above.

The blender does the rest. Eggs, milk, Bisquick, salt and pepper get blitzed for fifteen seconds and poured directly over the layered filling. The flour-bound batter is denser than the egg mixture, so as the pie bakes it migrates downward into a soft, biscuit-like crust.

Bake at 400°F (200°C) for 35 to 40 minutes until a knife inserted in the center comes out clean. The top will brown and puff like a soufflé during baking and settle slightly as it cools. Cool 5 minutes before slicing or you’ll get a runny serving.

Pro Tips

• Don’t substitute self-rising flour or homemade biscuit mix unless you have used it in this recipe before. Bisquick has a specific ratio that gives the impossible-pie effect; substitutions can fail the magic trick.
• The bacon substitution from the recipe note works beautifully. Crisp 12 slices, crumble, and use in place of ham for a smokier version.
• Use sharp Swiss or Gruyère for more flavor; mild Swiss can read flat against the egg-and-ham backbone.
• Make in a deep-dish pie plate. Standard 9-inch pies barely contain the puff; deep-dish gives breathing room.

Variations

• Substitute crumbled cooked bacon for ham per the recipe note.
• Swap Swiss for sharp cheddar and add a half cup of frozen broccoli florets for a broccoli-cheddar version.
• Add a teaspoon of Dijon mustard to the batter and a tablespoon of fresh chopped chives for a brighter, more herb-forward pie.