Recipe: Gluten Free Ham & Cheese Impossible Pies

This recipe idea isn't mine - nor is the name. I've seen so many different versions of impossible pies across the internet - but this one was adapted from a recipe one of my sweet friends gave me. Her recipe was made with wheat flour and a bunch of different ingredients I couldn't eat - so I used it as inspiration and have tweaked and tested it until it became what it is today.

I thought about changing the title - but then I realised you need the title. You see, because when you start mixing this all together, you'll be looking at your mixing bowl and thinking "Kristy! It is IMPOSSIBLE that this mess will make those delicious looking bites". 

But I promise you it will!

A cross between a frittata and zucchini slice, these impossible pies are the perfect breakfast, lunch or savoury snack option as they're healthy, packed with protein and have a bunch of added veggies too. 

They've become a meal prep favourite in our house as they can be made in huge batches and frozen to defrost and reheat later on. 

Whilst I am well and truly a sweet breakfast girl, I've been loving these for lunch (or even a quick dinner when I don't feel like cooking!) with salad. They're filling, delicious and nutritious so you can't really go wrong.

And even better? They're a crowd favourite. Kids love them, adults love them and even those who aren't a fan of eggs (like me who would never touch a fried egg) love them too!

So let me share the recipe with you! >> 

Easy Ham and Cheese Impossible Pies Recipe

makes 24 mini muffin sized pies or 12 regular muffin sized pies 

gluten free, healthy, sugar free, nut free, kid friendly, freezer friendly

4 eggs 

1/4 cup (60g) plain greek yogurt/plain yogurt

1/3 cup (40g) gluten free self raising flour 

1 cup sliced ham

1/2 cup frozen peas*

1/2 cup frozen corn*

1 cup grated cheese 

2 tbsp chopped fresh herbs (I used fresh basil, parsley and oregano)

Salt and pepper

• Preheat your oven to 180C/355F
• Grease a muffin or mini muffin tin well and set aside (I also add a piece of baking paper to the bottom of each well so there's no chance of them sticking). 
• In a mixing bowl, combine your eggs and yogurt. Add in your flour and mix to combine.
• Stir in all of your other ingredients, mixing until everything is incorporated (this is where the impossible part comes in - you'll think something is wrong because the mix just doesn't look like it will work - but keep going!). 
• Spoon your mixture into your muffin tins, filling all the way to the top. 
• Once all of your mix is used up, place your muffin tin into the oven and bake your impossible pies for 15-20 minutes or until golden and cooked through. 
• Allow to cool slightly before removing your impossible pies from the tin. 
• Enjoy hot, cold or however you like them!
• These impossible pies will keep in an airtight container in the fridge for 2-3 days and can also be frozen to defrost and reheat later.

*Alternatively, use 1 cup of whatever veggies you like - fresh or frozen. 

But tell me, 

What's your current go-to lunch? 

And what's your favourite recipe you've received from a friend? 

    

   

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