Impossible Vegetable Pie

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Servings: 6 Difficulty: Intermediate
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A savory, custard-based vegetable bake with a golden crust and tender greens.
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This “Impossible” pie gets its name from the way the batter magically forms a crust on the bottom while the vegetables float to the top. It’s a comforting, savory dish that combines tender broccoli or cauliflower with sharp cheddar cheese, onions, and green peppers in a rich Bisquick-based custard. Unlike traditional pies, this recipe is incredibly simple, requiring no rolling pin or pastry skills. It makes for a perfect side dish for a Sunday roast or a hearty vegetarian main course. The texture is creamy yet structured, offering a satisfying balance of soft vegetables and a slightly firm, cake-like base. ItâÂÂs an excellent way to use up fresh vegetables from the garden or pantry, delivering a warm, cheesy aroma that fills the kitchen. Serve it warm for the best flavor and texture.

Impossible Vegetable Pie recipe image
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Impossible Vegetable Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 338.4

Description

This "Impossible" pie gets its name from the way the batter magically forms a crust on the bottom while the vegetables float to the top. It&# 226;ÂÂs a comforting, savory dish that combines tender broccoli or cauliflower with sharp cheddar cheese, onions, and green peppers in a rich Bisquick-based custard. Unlike traditional pies, this recipe is incredibly simple, requiring no rolling pin or pastry skills. It makes for a perfect side dish for a Sunday roast or a hearty vegetarian main course. The texture is creamy yet structured, offering a satisfying balance of soft vegetables and a slightly firm, cake-like base. ItâÂÂs an excellent way to use up fresh vegetables from the garden or pantry, delivering a warm, cheesy aroma that fills the kitchen. Serve it warm for the best flavor and texture.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Lightly grease a 10-inch pie plate.
  3. Bring 1 inch of salted water (1/2 tsp salt per cup of water) to a boil in a saucepan.
  4. Add broccoli or cauliflower florets and cover.
  5. Cook until almost tender, about 5 minutes, then drain thoroughly.
  6. In the greased pie plate, mix the drained vegetables, chopped onion, green pepper, and shredded cheddar cheese.
  7. In a blender or bowl, beat the eggs, Bisquick, milk, salt, and pepper until smooth.
  8. Pour the batter evenly over the vegetable mixture in the pie plate.
  9. Bake until golden brown and a knife inserted halfway between the center and edge comes out clean, about 35-40 minutes.
  10. Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.4kcal
% Daily Value *
Total Fat 21.3g33%
Saturated Fat 13.2g66%
Cholesterol 60.0mg20%
Sodium 450.6mg19%
Total Carbohydrate 17.9g6%
Dietary Fiber 4.2g17%
Sugars 8.8g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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