Impossibly Easy Veggie Pie

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.