Ham, leek and cheddar impossible pie

The word "impossible" is definitely the opposite for this pie. If you're looking for one of those quick and easy mid-week meals or perhaps like we were on this particular day, a lazy Sunday afternoon late lunch. We don't usually go all out and make hot lunches every weekend but the kids were sick of the same old ham and cheese sandwiches and with the weather being a little chilly here in Oz, this warm pie filled that empty spot (I think the kids have endless bottomless pits in their stomachs).

A great little recipe for all that extra ham at Christmas time also and I guess you could add some extra's to accommodate your own tastes. It was very easy and quick and I actually came across this one in one of my Donna Hay Kids issues. Of course I told my number 1, 2 and 3 that it was from a 'kids' recipe book and in their minds that already ticked a major box!! My three cherubs tend to try things if they can see the ingredients before it goes into the actual dish and a big plus about it being from a kids issue is that in their minds it must be okay because other kids eat it!!! (If only they knew). I can happily say all 3 tried this one and 2 out of 3 thumbs up (can't expect much from Miss newly turned 6 at the moment).

Does anyone else have that one little fussy eater residing in their house?

You will need:
1 tablespoon olive oil
2 leeks, trimmed and thinly sliced
1 clove garlic, crushed
sea salt and cracked black pepper
3 eggs
1/2 cup (75g) self-raising flour, sifted
1 1/2 cups (375ml) milk
150g double smoked ham, shredded
1 cup (100g) grated cheddar cheese

Preheat oven to 200 degrees (400F). Heat the oil in a non-stick frying pan over high heat. Add the leek and garlic and cook for 5 - 7 minutes or until golden and softened.

  Sprinkle with salt and pepper and set aside.  Place the eggs and flour in a bowl and whisk well to combine.

 Gradually add the milk and whisk to combine.  Place the leek, ham and cheese in a lightly greased 24cm-round (1.5 litre-capacity) ovenproof baking dish.

 Pour over the milk mixture, sprinkle with salt and pepper and cover loosely with aluminium foil.  Cook for 30 minutes.

 Uncover, and cook for further 30-35 minutes or until cooked through.

 Allow to stand at room temperature for 10 minutes before slicing. Serve with a simple green salad.

Serves 4  M x