Impossible Brunch Pie

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Servings: 6 Difficulty: Intermediate
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A savory, crustless quiche-like pie made with Bisquick, cottage cheese, and fresh vegetables.
Impossible Brunch Pie recipe image

This savory “Impossible” pie is a comforting, egg-based dish that requires no crust but delivers a rich, custardy texture. Blending cottage cheese, sour cream, and Bisquick creates a smooth batter that bakes up tender and satisfying. Topped with fresh tomatoes and sharp Parmesan cheese, it offers a perfect balance of creamy and tangy flavors. Ideal for a hearty brunch or a light weeknight dinner, this vegetarian recipe is simple to prepare and uses pantry staples. The result is a golden, sliceable pie that feels indulgent yet remains relatively light. Serve warm for the best texture and flavor.

Impossible Brunch Pie recipe image
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Impossible Brunch Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 450.6

Description

This savory "Impossible" pie is a comforting, egg-based dish that requires no crust but delivers a rich, custardy texture. Blending cottage cheese, sour cream, and Bisquick creates a smooth batter that bakes up tender and satisfying. Topped with fresh tomatoes and sharp Parmesan cheese, it offers a perfect balance of creamy and tangy flavors. Ideal for a hearty brunch or a light weeknight dinner, this vegetarian recipe is simple to prepare and uses pantry staples. The result is a golden, sliceable pie that feels indulgent yet remains relatively light. Serve warm for the best texture and flavor.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x1 1/4-inch pie plate.
  2. Spread the cooked and drained broccoli evenly into the bottom of the prepared pie plate.
  3. In a blender or large bowl, combine the sour cream, cottage cheese, Bisquick baking mix, melted margarine, and eggs.
  4. Blend or beat the mixture until completely smooth, about 15 seconds in a blender on high or 1 minute with a hand beater.
  5. Pour the smooth batter over the broccoli in the pie plate.
  6. Top the batter with the sliced tomatoes and sprinkle evenly with the grated Parmesan cheese.
  7. Bake for about 30 minutes, or until a knife inserted between the center and the edge comes out clean.
  8. Let the pie cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450.6kcal
% Daily Value *
Total Fat 30.9g48%
Saturated Fat 13.6g68%
Cholesterol 226.7mg76%
Sodium 4732.3mg198%
Total Carbohydrate 32.1g11%
Dietary Fiber 6.8g28%
Sugars 9.8g
Protein 21.8g44%

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

Note

High Altitude (3500 to 6500 feet): Use a 10 x 1 1/2-inch pie plate and bake for about 35 minutes.

Substitution: You can substitute 8 ounces of frozen asparagus spears, cooked and drained, for the broccoli.

Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: impossible pie, brunch, vegetarian, bisquick, cottage cheese, sour cream, tomato, baking, quiche, easy dinner, comfort food, american cuisine
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