Impossibly Easy Veggie Pie

6
Servings
20m
Prep Time
35-45m
Cook Time
55m
Ready In


"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!"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 400F. Grease a 9-in pie plate & set aside.

Step 2

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.

Step 3

Stir remaining ingredients until blended & pour into the pie plate.

Step 4

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

Related

Susie D

I've made this many times over the past year or so. I've thrown almost every combination of veggies and cheeses into it and it always turns out wonderfully. I like that the biscuit mix and eggs are less than other "impossible" type recipes. The result is creamier and less dense. I usually add additional herbs and spices to pair with whatever ingredients I'm using that day. This makes a terrific "clean out the veggie bin" option. Thank you for sharing the recipe!

review by:
(17 Jan 2017)