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Impossible Garden Vegetable Pie

Impossible Garden Vegetable Pie recipe image
This "Impossible" pie gets its name from the fact that it requires no separate crust&# 226;ÂÂthe batter forms the bottom and top layers as it bakes. It is a comforting, savory dish featuring broccoli, peppers, and onion bound together with eggs and Bisquick. The result is a tender, custard-like interior with a golden-brown exterior. While often served as a light dinner or brunch, it makes an excellent side dish for a vegetarian meal. Simple to prepare with pantry staples, this recipe is a fantastic way to use up fresh garden vegetables or frozen broccoli. It offers a satisfying texture without the heaviness of a traditional pastry crust, making it a versatile addition to your weekly meal rotation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 30.0
Dietary: Gluten-free, Vegetarian
Description
This "Impossible" pie gets its name from the fact that it requires no separate crust&# 226;ÂÂthe batter forms the bottom and top layers as it bakes. It is a comforting, savory dish featuring broccoli, peppers, and onion bound together with eggs and Bisquick. The result is a tender, custard-like interior with a golden-brown exterior. While often served as a light dinner or brunch, it makes an excellent side dish for a vegetarian meal. Simple to prepare with pantry staples, this recipe is a fantastic way to use up fresh garden vegetables or frozen broccoli. It offers a satisfying texture without the heaviness of a traditional pastry crust, making it a versatile addition to your weekly meal rotation.
Ingredients
  • 2 cup Broccoli OR Cauliflower
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    Lightly grease a 10-inch pie plate.
  3. 3
    Cook broccoli (or cauliflower) until almost tender, then drain thoroughly.
  4. 4
    In the prepared pie plate, mix the cooked broccoli, 1/2 cup chopped onion, and 1/2 cup chopped green pepper.
  5. 5
    In a blender or bowl, beat together 3 eggs, 1/2 cup shredded Cheddar cheese, 1 1/2 cups milk, 3/4 cup Bisquick (or baking mix), 1 teaspoon salt, and 1/4 teaspoon pepper until smooth.
  6. 6
    Pour the egg mixture evenly over the vegetables in the pie plate.
  7. 7
    Bake for approximately 30 minutes, or until golden brown and a knife inserted into the center comes out clean.
  8. 8
    Let the pie stand for 5 minutes before cutting and serving.
  9. 9
    Garnish with tomato slices and parsley if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 6.0g2%
Dietary Fiber 2.4g10%
Sugars 2.3g
Protein 2.3g5%

* 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

Frozen chopped broccoli or cauliflower (10 oz package, thawed and drained) may be substituted for fresh vegetables.

Do not overcook the broccoli before mixing; it should retain some firmness as it will continue to cook in the oven.

Ensure vegetables are thoroughly drained to prevent a watery pie.

Keywords: impossible pie, vegetable pie, broccoli, cauliflower, quiche, crustless, bisquick, egg bake, vegetarian, easy dinner, brunch, green peppers, cheddar cheese, baking, simple, comfort food, garden vegetables, savory, one pan, family meal
Read it online: https://www.chefs-mate.com/recipe/impossible-garden-vegetable-pie-3/