Impossibly Easy Veggie Pie
June 23, 2016
"A few dys ago, an on-line cooking friend reminded me w/1 of her recipes how much Bisquick has become the "Cooking Hero" of the home-style cook over the yrs. Fresh peaches & Bisquick were the stars of her "impossible" recipe. Then this morning I found another "impossible" recipe at the bettycrockerdotcom site starring Bisquick & veggies that I'm sure my Siggi & his Mom will love. This recipe is more than an easy-fix. It's also "diabetic-friendly" & the exchanges were given as 1/2 starch, 1 vegetable & 1 fat. Please read my NOTES at the end of the Prep Steps before you begin to make this recipe. ENJOY!"
- Serving Size: 1 (164.8 g)
- Calories 302
- Total Fat - 16.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 110 mg
- Sodium - 1066.8 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 0.3 g
- Sugars - 10.7 g
- Protein - 17.3 g
- Calcium - 235.7 mg
- Iron - 0.9 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.3 mg
Preheat oven to 400F. Grease a 9-in pie plate & set aside.
Heat 2 inches of salted water to boiling in a med saucepan. Add broccoli, cover & heat to boiling. Cook about 5 min or until almost tender. Drain thoroughly. Stir together cooked broccoli, onion, bell pepper & cheese in pie plate.
Stir remaining ingredients until blended & pour into the pie plate.
Bake 35-45 min or until golden brown & knife inserted in center comes out clean. Cool 5 min before cutting to serve.
NOTE #1: You can also use a 10 oz pkg of frozen broccoli (or cauliflower). It will not need to be boiled. Just thaw, drain well & add it to the pie
NOTE #2: Savory Impossibly Easy Pies can be made, covered & refrigerated for up to 24 hrs before baking. You may need to bake it a bit longer than the recipe directs because you will be starting w/a cold pie
NOTE #3: I read several reviews & there seemed to be a common theme. Cooks tended to make this recipe their own w/varied combos of veggies including those already mentioned plus carrots, corn, mushrooms, etc. If you do that, using canned or pre-cooked veggies seems best. Just remember to keep the veggie total volume at roughly 3 cups total
NOTE RE PIC - I made this recipe yesterday (6/23/16) Using a veggie mix of 1 cup ea of broccoli & cauliflower plus 1/3 cup ea of onion, bell pepper & a sml amt of mixed veggie leftovers. It worked like a charm, but I would suggest a tad more salt unless you cook for a salt-restricted family member as I do.
NOTE RE YIELD - We cut the pie as if it was serving 6 as suggested by the recipe & the servings were generous, so it's equally likely to serve 8 IMHO.
Tips & Variations
- No special items are required