Impossible Vegetable Pie

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Servings: 6 Difficulty: Advanced
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A creamy, cheesy savory pie that bakes its own crust for a comforting family dinner.
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This “Impossible” pie gets its name from the magic of baking: the biscuit mix rises to form a golden crust on top while the bottom stays tender and custard-like. It’s a hearty, savory dish featuring fresh broccoli or cauliflower, onions, green peppers, and plenty of sharp cheddar cheese. The texture is a delightful mix of creamy vegetables and fluffy, golden dough. Perfect for busy weeknights or potlucks, it requires no rolling pin and minimal cleanup. Serve it warm with a side salad for a complete, home-style meal that everyone will love.

Impossible Vegetable Pie recipe image
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Impossible Vegetable Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 397.3

Description

This "Impossible" pie gets its name from the magic of baking: the biscuit mix rises to form a golden crust on top while the bottom stays tender and custard-like. It&# 226;ÂÂs a hearty, savory dish featuring fresh broccoli or cauliflower, onions, green peppers, and plenty of sharp cheddar cheese. The texture is a delightful mix of creamy vegetables and fluffy, golden dough. Perfect for busy weeknights or potlucks, it requires no rolling pin and minimal cleanup. Serve it warm with a side salad for a complete, home-style meal that everyone will love.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Lightly grease a 10-inch pie plate.
  3. Prepare the vegetables: chop fresh broccoli or cauliflower into small florets.
  4. In a medium saucepan, bring 1 inch of salted water to a boil over high heat.
  5. Add the broccoli or cauliflower to the boiling water.
  6. Cover and cook until almost tender, about 5 minutes.
  7. Drain the vegetables thoroughly to remove excess water.
  8. In the prepared pie plate, mix the drained vegetables, chopped onion, chopped green pepper, and shredded cheddar cheese.
  9. In a blender, combine the milk, Bisquick, eggs, salt, and pepper.
  10. Blend on high speed until smooth, about 15 seconds.
  11. Pour the liquid mixture over the vegetable and cheese mixture in the pie plate.
  12. Bake until golden brown on top and a knife inserted halfway between the center and edge comes out clean, about 35-40 minutes.
  13. Let the pie stand for 5 minutes before cutting and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 397.3kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 14.5g73%
Cholesterol 199.9mg67%
Sodium 5372.2mg224%
Total Carbohydrate 18.5g7%
Dietary Fiber 4.3g18%
Sugars 9.2g
Protein 26.9g54%

* 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 vegetables can be used: use a 10 oz. package of frozen broccoli or cauliflower. Thaw and drain thoroughly, but do not cook them first before adding to the pie.

High Altitude Adjustment: If cooking at high altitude, pre-cook the fresh broccoli or cauliflower for about 7 minutes before adding to the pie.

Storage: Refrigerate any leftovers promptly. The pie keeps well in the refrigerator for up to 3 days.

Keywords: impossible pie, vegetable pie, broccoli pie, cauliflower pie, cheddar cheese, bisquick, easy dinner, comfort food, vegetarian, family meal, baked vegetables, cheese pie, quick recipe, homestyle, one dish, comforting, simple baking, meal prep
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