Impossible Herbs 'N Onion Pie

Another of the clever “impossible” pies, this savory version skips the pastry and lets a baking-mix batter form its own tender base as it bakes. Underneath go sweet, buttery onions and crumbled bacon, so every slice is loaded with savory flavor.

The onions are the part to get right. Cook them down slowly in butter until soft and golden before they go in the pie; raw onions would be sharp and weep water into the custard, while cooked ones turn sweet and mellow.

Eggs, milk, Worcestershire, and the baking mix whir together in a blender, then pour over the onions and bacon, sinking to form the crust. A scatter of herbs over the top, a bake until a knife comes out clean, and it slices like a crustless quiche, equally at home at brunch or a casual supper.

Kitchen Tips

• Cook the onions until soft and lightly golden first; raw onions are harsh and release water that makes the pie soggy.
• Blend the batter until smooth, then pour it gently over the filling and let it settle into a base on its own.
• Bake just until a knife inserted in the center comes out clean; overbaking dries out the custard.
• Let the pie rest a few minutes before slicing so it firms up.

Variations

• Stir in shredded cheddar or Swiss for a richer pie.
• Use cooked sausage or ham in place of bacon.
• Add sauteed mushrooms or a handful of spinach to the filling.