Country Ham and Gruyere Dutch Baby

Received this recipe via email from Taste of the South Magazine.  I was ignorant on exactly what the term "Dutch Baby" referred to before doing a little research.  Basically it's a large pancake baked in an iron skillet in the oven.  The toppings are endless.  They can either be sweet or savory. 

With only four eggs, you could feed a family easily with this dish.  Very soon, I'll attempt a sweet one.  Apples/cinnamon/honey perhaps?  Yum.

1/2 cup chopped country ham
1/4 cup butter
4 large eggs
1 t. ground mustard
1/2 cup all purpose flour
1/4 cup whole milk
1/4 cup heavy whipping cream
1/4 t. kosher salt
1/4 t. freshly ground black pepper
1/2 cup shredded Gruyere cheese
1 T. chopped fresh chives
1/2 t. chopped fresh tarragon

Preheat oven to 425 degrees.

In a 12 inch cast iron skillet, cook ham over medium heat, stirring often until browned, about 10 minutes.  Remove from skillet and set aside.  Add butter to skillet, place in oven.

In the work bowl of a food processor, pulse together eggs, mustard, flour, milk, cream, salt and pepper until blended about 5 - 10 seconds.  Remove skillet from oven.  Pour egg mixture into skillet.

Bake until mixture puffs and is light golden brown, 20 - 25 minutes.  Remove from oven.  Top with reserved ham, cheese, chives and tarragon. 

Serve immediately.