Easy Blender Pie
This is not exactly what it sounds like, because it covers a category of dishes in Brazil. "Torta Salgada" in this case is usually a batter made with a blender and using baking powder. The filling varies with the person and the mood, it's very common to find peas and palm hearts and/or canned sardines or canned tuna, for example, but more often than not it's ham&cheese or shredded chicken breast and cheese.
There is a ton of recipes on the web in general and YouTube in particular, and I can tell you in advance that none of them are "typical" or "authentic". The only authentic ones are the ones that your mom or your grandma or your favorite aunt made.
That having been said, I found one on YouTube that resembles the stuff my family made so I tried it and it's close enough that I don't care if it's not exactly the same.
This version comes from YouTube (the channel is called "Tô Bem na Cozinha" if you want to check it out, Episode Number 49) [incidentally, the title of the channel translates more properly into English "I'm fine when I'm in the Kitchen" or "I'm fine when I'm cooking", depending on who you ask] (https://youtu.be/vPzXH4TFpMM)
Start preheating the oven to 350F/180C so it will be ready by the time you finish preparing everything.
Decide what you are going to use for filling and have them all ready to go for best results.
Grease/Spray a 3-quart pan (13"x9").
Preparing the batter: Add each ingredient to the blender, blend for a few seconds, stop, add the next ingredient, blend again for a few seconds, etc.
Blend, in this order, 3 eggs, 500 ml (2 cups) of milk, 250 ml (1 cup) of vegetable oil, 90 g (about 250 ml / 1 cup) of shredded cheese, 282 g (10 oz or 2 cups [dip&sweep]) of all-purpose flour (add half the flour, blend, add the rest and blend again), taste a tiny bit of the batter and add about 1 teaspoon salt only if it needs it, ground pepper to taste (pinch), add 15 ml (1 Tablespoon) of baking powder.
Cover the bottom of the pan with about 1/3 to 1/2 of the batter, add the fillings, top off with the remaining batter, sprinkle with some shredded cheese if you feel like it. (I always feel like it.)
Bake at 180C/350F for 30 to 40 minutes, let it cool down before cutting and serving. It can be served warm or refrigerated, but if you cut it while hot it may fall apart, the cheeses etc need time to thicken or the "lava" will flow and make it look weird.
The particular version I made this time has one layer of sliced mozzarella, one layer of sliced provolone, one layer of sliced ham, 2 small shallots sliced (about 28 g / 1 oz), a layer of shredded cheese (Parmesan, Romano and Asiago), 1 can of Nestlé's Creme de Leite (they call it "table cream", but it's thicker than heavy cream and tastes vaguely of caramel, so maybe the best substitution if you don't live where they sell this is crème fraîche or greek yogurt, failing that heavy cream. I may be wrong but I think the Mexican version of this is a smaller can and a more liquidy product which might be closer to a thick half-and-half. Anyway, another layer of sliced ham, the rest of the batter and shredded cheese. This took about 45 minutes in the oven. If you make this version, be aware that the best option is to take the temperature in the middle of the pie (about 77C/170F) because the heavy cream will always read as wet. The top of the pie will be golden brown.
This yields 24 pieces.
Have fun!
Ready
Invert and cut into 24 pieces
Enjoy
Enjoy