Impossible Brunch Pie

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.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 450.6

Dietary: Gluten-free, Vegetarian

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

10 ounce frozen chopped broccoli, cooked and drained
1 cup Sour cream
1 cup Cottage cheese
1/2 cup Bisquick baking mix
1/4 cup Margarine -- melted
2 ea Eggs
1 ea Tomato, sliced
1/4 cup Parmesan cheese, grated

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

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