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Impossible Vegetable Pie

Impossible Vegetable Pie recipe image
This "Impossible" pie gets its name from the way the batter magically forms a crust on the bottom while the vegetables float to the top. It&# 226;ÂÂs a comforting, savory dish that combines tender broccoli or cauliflower with sharp cheddar cheese, onions, and green peppers in a rich Bisquick-based custard. Unlike traditional pies, this recipe is incredibly simple, requiring no rolling pin or pastry skills. It makes for a perfect side dish for a Sunday roast or a hearty vegetarian main course. The texture is creamy yet structured, offering a satisfying balance of soft vegetables and a slightly firm, cake-like base. ItâÂÂs an excellent way to use up fresh vegetables from the garden or pantry, delivering a warm, cheesy aroma that fills the kitchen. Serve it warm for the best flavor and texture.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 338.4
Dietary: Gluten-free, Vegetarian
Description
This "Impossible" pie gets its name from the way the batter magically forms a crust on the bottom while the vegetables float to the top. It&# 226;ÂÂs a comforting, savory dish that combines tender broccoli or cauliflower with sharp cheddar cheese, onions, and green peppers in a rich Bisquick-based custard. Unlike traditional pies, this recipe is incredibly simple, requiring no rolling pin or pastry skills. It makes for a perfect side dish for a Sunday roast or a hearty vegetarian main course. The texture is creamy yet structured, offering a satisfying balance of soft vegetables and a slightly firm, cake-like base. ItâÂÂs an excellent way to use up fresh vegetables from the garden or pantry, delivering a warm, cheesy aroma that fills the kitchen. Serve it warm for the best flavor and texture.
Ingredients
  • 2 cup Fresh broccoli or cauliflower florets
  • 3/4 cup Bisquick
  • 1/2 cup Onion, chopped
  • 3 large Eggs
  • 1/2 cup Green pepper, chopped
  • 1 teaspoon Salt
  • 1 cup Cheddar cheese, shredded
  • 1/4 teaspoon Pepper
  • 1 1/2 cup Milk
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    Lightly grease a 10-inch pie plate.
  3. 3
    Bring 1 inch of salted water (1/2 tsp salt per cup of water) to a boil in a saucepan.
  4. 4
    Add broccoli or cauliflower florets and cover.
  5. 5
    Cook until almost tender, about 5 minutes, then drain thoroughly.
  6. 6
    In the greased pie plate, mix the drained vegetables, chopped onion, green pepper, and shredded cheddar cheese.
  7. 7
    In a blender or bowl, beat the eggs, Bisquick, milk, salt, and pepper until smooth.
  8. 8
    Pour the batter evenly over the vegetable mixture in the pie plate.
  9. 9
    Bake until golden brown and a knife inserted halfway between the center and edge comes out clean, about 35-40 minutes.
  10. 10
    Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.4kcal
% Daily Value *
Total Fat 21.3g33%
Saturated Fat 13.2g66%
Cholesterol 60.0mg20%
Sodium 450.6mg19%
Total Carbohydrate 17.9g6%
Dietary Fiber 4.2g17%
Sugars 8.8g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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