Impossible Southwestern Pie

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Servings: 6 Difficulty: Intermediate
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A savory, crustless quiche-style pie featuring black beans, corn, and cheddar in a spiced batter.
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This “Impossible Pie” lives up to its name by baking a crust and filling simultaneously, creating a tender, savory casserole that requires no pie dough. Packed with southwestern flair, it combines hearty black beans, sweet frozen corn, and sharp cheddar cheese within a fluffy, egg-based batter infused with salsa. The result is a dish with a golden, slightly crisp top and a soft, custard-like interior. It is an excellent vegetarian option that serves well as a light main course or a hearty side dish. Perfect for potlucks, weeknight dinners, or using up pantry staples, this recipe is simple, affordable, and deeply satisfying.

Impossible Southwestern Pie recipe image
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Impossible Southwestern Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 667.4

Description

This "Impossible Pie" lives up to its name by baking a crust and filling simultaneously, creating a tender, savory casserole that requires no pie dough. Packed with southwestern flair, it combines hearty black beans, sweet frozen corn, and sharp cheddar cheese within a fluffy, egg-based batter infused with salsa. The result is a dish with a golden, slightly crisp top and a soft, custard-like interior. It is an excellent vegetarian option that serves well as a light main course or a hearty side dish. Perfect for potlucks, weeknight dinners, or using up pantry staples, this recipe is simple, affordable, and deeply satisfying.

Ingredients

Directions

  1. Preheat the oven to 400&# 194;°F (200ðC).
  2. Grease a 9-inch glass pie plate with cooking spray or butter.
  3. In a large bowl, whisk together the baking mix, milk, 1/2 cup of the salsa, and eggs until smooth and well blended.
  4. Layer the corn, chopped green onions, and drained black beans evenly into the bottom of the prepared pie plate.
  5. Sprinkle the shredded cheddar cheese over the vegetables and beans.
  6. Pour the liquid batter mixture evenly over the layered ingredients in the pie plate.
  7. Bake for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  8. Remove from the oven and let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 667.4kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.8g4%
Cholesterol 1.5mg1%
Sodium 42.2mg2%
Total Carbohydrate 127.2g43%
Dietary Fiber 38.2g153%
Sugars 13.9g
Protein 39.7g80%

* 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

This recipe is technically a savory pie or quiche, despite sometimes being categorized under dessert due to the "pie" format. It is best served warm or at room temperature.

For a richer flavor, you can add 1/2 teaspoon of cumin or chili powder to the batter mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

You can substitute the reduced-fat baking mix with regular Bisquick or a gluten-free baking mix if needed.

Serve with extra salsa on the side for dipping.

Keywords: impossible pie, southwestern, vegetarian, black beans, corn, cheddar, salsa, quiche, crustless pie, bisquick, easy dinner, meal prep, comfort food, oven baked, family friendly, quick recipe, leftover friendly, tex-mex, egg bake
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