This is from Cook's Country and is just as easy and delicious as advertised. It's just as good reheated for breakfast as it was for dinner the night before.
“Impossible” Ham-and-Cheese Pie
3 tablespoons unsalted butter, divided, 1 tablespoon softened and the other 2 tablespoons melted
3 tablespoons finely grated Parmesan
Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie plate with softened butter, then coat plate evenly with Parmesan.
8 ounces Gruyere, shredded (2 cups) — don't use pregrated if you can avoid it. Real Gruyere is worth the trouble of grating by hand to get great flavor.
4 ounces thickly sliced deli ham, chopped
4 scallions, minced
Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish.
1/2 cup all-purpose flour (2½ ounces)
3/4 teaspoon baking powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup half-and-half
4 large eggs, lightly beaten
2 teaspoons Dijon
1/8 teaspoon ground nutmeg
Combine flour, baking powder, pepper, and salt in now-empty bowl.
Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese-and-ham mixture in pie dish.
Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.