Ultimate Garden Veggie Impossible Pie

Impossible Vegetable Pie Recipe

Description

If you love simple and satisfying meals, this Impossible Vegetable Pie is a fantastic choice. It’s perfect for using up fresh garden vegetables, and you can mix and match your favorites, making it a versatile addition to your meal planning. Whether it’s a summer brunch or a quick weeknight dinner, this easy-to-make pie will become a staple in your kitchen.

Ingredients

• 2 cups fresh broccoli, chopped
• 1 onion, finely diced
• 1 green pepper, chopped
• 1 cup cheddar cheese, shredded
• ¾ cup Bisquick baking mix
• 1 ½ cups milk
• 3 large eggs
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your pie will bake evenly and develop a lovely golden crust.

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2. Prepare the Pie Plate: Grease a 10-inch pie plate generously to prevent the pie from sticking and to make for easier serving later.

3. Cook the Broccoli: In a medium saucepan, bring about 1 inch of water to a boil. Add the chopped broccoli to the boiling water. Cover the pan and let the broccoli cook for 5 to 7 minutes, or until it is nearly tender. Once cooked, drain the broccoli and set it aside.

4. Combine Vegetables and Cheese: In a mixing bowl, combine the cooked broccoli, diced onion, chopped green pepper, and shredded cheddar cheese. Stir these ingredients together until they are well mixed.

5. Prepare the Batter: In a separate bowl, whisk together the Bisquick baking mix, milk, eggs, salt, and pepper until the mixture is smooth and well combined. This will create the base for the pie that binds everything together.

6. Assemble the Pie: Pour the vegetable and cheese mixture into the prepared pie plate, spreading it out evenly. Then, pour the batter mixture over the vegetables, ensuring it covers them completely.

7. Bake the Pie: Place the pie in the preheated oven and bake uncovered for 35 to 40 minutes. The pie is done when the top is golden brown and a knife inserted into the center comes out clean.

8. Cool and Serve: Once baked, remove the pie from the oven and let it stand for about 5 minutes before slicing. This brief cooling period allows the pie to set, making it easier to cut and serve.

Nutrition Information (per serving)

• Calories: 244.5
• Fat: 13.5 g
• Saturated Fat: 6.8 g
• Cholesterol: 134.4 mg
• Sodium: 783.1 mg
• Carbohydrates: 19 g
• Fiber: 2.5 g
• Sugar: 3.8 g
• Protein: 12.6 g

Recipe Notes

• Vegetable Variations: Feel free to experiment with different vegetables based on what you have on hand. Spinach, mushrooms, or diced tomatoes can be great additions.
• Cheese Options: Swap out cheddar cheese for your favorite variety, such as Swiss or mozzarella, to change up the flavor profile.
• Serving Suggestions: This pie pairs wonderfully with a fresh garden salad or a side of fruit for a light and balanced meal.

Enjoy making this easy and delicious Impossible Vegetable Pie, a recipe that’s sure to please with its hearty flavors and flexible ingredients! 🌿🥚🧀