Thursday, October 6, 2011

Ham and Cheese Pie

Taken from:

  • 3 large eggs
  • (1) 12 ounce can of evaporated milk - I used 12oz of half and half instead
  • 1/2 teaspoon of seasoned salt
  • 1/2 teaspoon of ground black pepper
  • 3/4 cup of baking mix
  • 8 ounce package diced ham - I cut up ham instead of packaged
  • 1 1/2 cups shredded sharp cheddar cheese
Mix the eggs, evaporated milk, seasoned salt and ground black pepper until incorporated well. Add the baking mix and whisk in. Make sure you break up all the big chunks of the baking mix, but if a few little ones are lingering that'll be okay. Stir in the ham and cheese.

Spray the inside of a 2 1/2 quart crock pot very liberally with non-stick cooking spray. Make sure you get all the sides very well all the way up. Pour in the mixture. Cover the top of the crock pot with a couple of layers of paper towels and secure with lid. Turn to low and cook on low for 2 - 4 hours.

Look for the edges to start turning golden brown and pulling away from the sides of the crockery and wooden skewer comes out clean. Turn off and remove crockery when you can and let sit for about 30 minutes. Then flip over onto a plate.

*Even though it calls for a 2 1/2qt crockpot, I'm guessing you could cook it in the oven. Probably put it at 275* and just test it with a toothpick to see it.

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