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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 pastry crust. Instead, Bisquick or baking mix forms a tender, biscuit-like base that bakes up golden brown along with the vegetables. It is a comforting, savory dish featuring broccoli or cauliflower, onions, green peppers, and cheddar cheese in a rich egg and milk custard. Perfect for a light dinner, a vegetarian side dish, or a quick weeknight meal, this recipe brings home-style flavor to the table with minimal effort. The combination of fresh garden vegetables and sharp cheddar creates a satisfying texture and robust flavor profile that pairs well with a simple green salad.
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 pastry crust. Instead, Bisquick or baking mix forms a tender, biscuit-like base that bakes up golden brown along with the vegetables. It is a comforting, savory dish featuring broccoli or cauliflower, onions, green peppers, and cheddar cheese in a rich egg and milk custard. Perfect for a light dinner, a vegetarian side dish, or a quick weeknight meal, this recipe brings home-style flavor to the table with minimal effort. The combination of fresh garden vegetables and sharp cheddar creates a satisfying texture and robust flavor profile that pairs well with a simple green salad.
Ingredients
  • 2 cups Brocolli OR Cauliflower
  • 1 1/2 cups Milk
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC).
  2. 2
    Lightly grease a 10-inch deep-dish 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 (or cauliflower), chopped onion, and chopped green pepper.
  5. 5
    In a blender or large bowl, beat together eggs, milk, Bisquick or baking mix, salt, pepper, and shredded cheddar cheese until smooth.
  6. 6
    Pour the egg and cheese mixture evenly over the vegetables in the pie plate.
  7. 7
    Bake for 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.

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

You can substitute 10 oz frozen chopped broccoli or cauliflower (thawed and drained) for the fresh vegetables.

Do not overcook the initial vegetable boiling; they should be just tender-crisp as they will continue to cook in the oven.

Garnish with fresh tomato slices and parsley if desired for added color and freshness.

Ensure all vegetables are thoroughly drained to prevent a watery pie.

Keywords: impossible pie, vegetable pie, broccoli quiche, cauliflower bake, cheese pie, vegetarian dinner, crustless pie, bisquick recipe, easy dinner, garden vegetables, cheddar cheese, egg custard, quick meal, comfort food, side dish
Read it online: https://www.chefs-mate.com/recipe/impossible-garden-vegetable-pie/