Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury or sweet, and eliminates the need to make a separate crust although that crust doesn’t resemble a shortcrust pastry, rather more like a cake. Ingredients in this quiche include spinach, peas, sun-dried tomatoes and pesto.
Preheat your oven to 200ºC (395ºF) and prepare a pie dish or quiche pan by greasing and sprinkling with some finely grated parmesan cheese. Despite not having a separate crust, there are two parts to this quiche. The first is the filling. Using a little oil, fry a cup of peas, a couple of handfuls of spinach leaves, a dozen sun-dried tomatoes and 2 tablespoons of basil pesto briefly, seasoning to taste. Add ½ a cup of flour blended with 1 teaspoon of baking powder (or ½ a cup of self-raising flour). Stir to combine and then transfer to the prepared pie dish. Sprinkle with ½ a cup of grated tasty cheese. Now whisk together 4 large eggs, 1½ cups of milk and some salt to taste. Pour this mixture over the base and sprinkle with some more finely grated parmesan. Bake for 35 to 40 minutes until golden brown. Serve hot or at room temperature.
michelle picker cooks 