Impossible Asparagus Pie

This "Impossible" pie lives up to its name by forming its own golden crust without any pastry work. It combines tender asparagus and broccoli spears with sharp cheddar cheese and water chestnuts for a delightful crunch. The batter, made from Bisquick, eggs, and milk, bakes into a rich, savory custard that is both comforting and elegant. Perfect for a light lunch, a quick dinner, or a side dish for a potluck. It is surprisingly simple to prepare, requiring minimal chopping and just one baking step. The result is a hearty, vegetable-packed dish that feels indulgent yet remains relatively light.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 0.0

Dietary: Gluten-free, Vegetarian

Description

This "Impossible" pie lives up to its name by forming its own golden crust without any pastry work. It combines tender asparagus and broccoli spears with sharp cheddar cheese and water chestnuts for a delightful crunch. The batter, made from Bisquick, eggs, and milk, bakes into a rich, savory custard that is both comforting and elegant. Perfect for a light lunch, a quick dinner, or a side dish for a potluck. It is surprisingly simple to prepare, requiring minimal chopping and just one baking step. The result is a hearty, vegetable-packed dish that feels indulgent yet remains relatively light.

Ingredients

1 can Water Chestnuts, Drain, Chop
8 oz Frozen Asparagus, Thawed, Cut into 1-inch pieces
10 oz Frozen Broccoli Spears, Thawed, Drained Well
2 oz Chopped Pimientos, Drained
1/2 cup Chopped Onion
1 1/2 cups Shredded Sharp Cheddar Cheese
1 1/2 cups Milk
3 large Eggs
3/4 cup Bisquick
1/2 tsp Garlic Salt
1/4 tsp Pepper

Directions

1
Preheat oven to 400&# 194;Â°F (204ÃÂ°C).
2
Lightly grease a 10-inch pie plate.
3
In a large bowl, combine the thawed and drained asparagus, broccoli, chopped water chestnuts, pimientos, and onion.
4
Sprinkle the shredded cheddar cheese over the vegetables and toss gently to distribute evenly.
5
In a separate medium bowl, whisk together the milk, eggs, Bisquick, garlic salt, and pepper until smooth.
6
Pour the liquid mixture over the vegetable and cheese combination in the large bowl. Stir gently to combine all ingredients.
7
Pour the mixture into the prepared pie plate, spreading it out evenly.
8
Bake for 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
9
Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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

Ensure the frozen vegetables are thoroughly thawed and well-drained to prevent the pie from becoming watery. Squeeze excess moisture from the broccoli with a clean kitchen towel if necessary.

You can substitute fresh asparagus and broccoli if available. Chop them into small, bite-sized pieces before baking.

For a different flavor profile, try adding cooked bacon bits or swapping the cheddar for Swiss or Gouda cheese.

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

Keywords: asparagus, broccoli, cheese, chicken, cheese pie, dinner, easy, eggs, impossible pie, lunch, no crust, quick, savory, side dish, vegetables, water chestnuts

Read it online: https://www.chefs-mate.com/recipe/impossible-asparagus-pie/