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Impossible Southwestern Pie

Impossible Southwestern Pie recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 667.4
Dietary: Gluten-free, Vegetarian
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
  • 1 1/2 cup Frozen whole kernel corn
  • 8 md Green onions; chop
  • 15 ounce Black beans; rinse; drain
  • 1/3 cup Cheddar; shred
  • 1/2 cup Bisquick reduced fat or;
Directions
  1. 1
    Preheat the oven to 400&# 194;°F (200ðC).
  2. 2
    Grease a 9-inch glass pie plate with cooking spray or butter.
  3. 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. 4
    Layer the corn, chopped green onions, and drained black beans evenly into the bottom of the prepared pie plate.
  5. 5
    Sprinkle the shredded cheddar cheese over the vegetables and beans.
  6. 6
    Pour the liquid batter mixture evenly over the layered ingredients in the pie plate.
  7. 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. 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
Read it online: https://www.chefs-mate.com/recipe/impossible-southwestern-pie/