IMPOSSIBLE PIES

I first came across impossible pies in “Yarramalong Valley’s Favourite Recipes”  that was compiled in 1988. They worked – both the sweet and savoury versions. I cooked them repeatedly during the 80s and 90s but they fell out of my repertoire.  Now I have poultry of lots of varieties and I have eggs to use so the impossible pie has been reborn.

For another method that results in a better custard see the method described in the magic impossible pie post.

TOMATO, CHEESE AND BACON IMPOSSIBLE PIE

Serves 4 – A great recipe to use up Christmas ham and baked ricotta.

Ingredients

  • 1 cup chopped ham
  • 1 cup chopped dried tomatoes
  • 1 cup chopped baked ricotta, feta or tasty cheese
  • 1 finely chopped red onion
  • ½ cup mozzarella cheese
  • Few tbs of chopped parsley
  • 7 small eggs (5 large)
  • ¾ cup SR flour or almond flour (see below)
  • 2 ½ cups milk or kefir to substitute for the milk and cream together
  • ½ cup cream
  • salt & pepper to taste

Method

Preheat the oven to 180 ºC.

Line the base of a spring form pan with baking paper and grease the sides.

Spread the ham, tomatoes, ricotta, mozzarella, onion over the base of the pan.

Mix the eggs, flour, milk and cream well in the blender and season with salt and pepper. Pour the mix evenly over the dry ingredients.

Bake for 50 minutes, turning regularly until the pie is golden. Allow 5 minutes to set before serving.

GLUTEN FREE VERSION OF IMPOSSIBLE PIE

As above but substitute the flour for ¾ cup of fine almond meal, 1 tbs of coconut flour and 2 tsp baking powder

SPINACH AND FETA IMPOSSIBLE PIE

This can be a simple dinner served with a fresh salad or an easy breakfast dish, but it can also be served as a vegetable with a main course. It tastes great and is another use for the massive amounts of spinach and silver beet that we grow.

Ingredients

  • 1 medium onion, diced
  • bunch silverbeet or spinach, chopped, washed, cooked and squeezed dry
  • Sprig oregano diced
  • 3 eggs
  • ½ cup SR flour
  • ½ tsp baking powder
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • pinch cayenne pepper
  • 1 1/3 cups milk
  • ½ cup feta cheese crumbled

Method

Preheat oven to 200C.

Lightly grease a 26cm quiche/tart dish
Cook onion in oil slowly in a large pan on a medium heat until translucent, add spinach, oregano, nutmeg and salt and pepper to taste. Set aside to cool a little then spread in the dish.
In a separate bowl, whisk the eggs, flour, baking powder, cayenne pepper and salt then whisk in the milk.
Pour the mixture into the greased dish evenly over the spinacb mixture. Top with crumbled feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Other fillings

  • Tin of salmon, onion, tomato, grated cheese
  • Chicken, asparagus, cheese, parsley
  • 1 cup sugar, 1 cup coconut, 2 tsp vanilla, ½ cup melted butter
  • add roasted pumpkin and thyme to chicken or bacon
  • add grated zucchini to any of them

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