Easy Garden Vegetable Pie
A savory vegetable pie featuring tender broccoli, green peppers, and melted Cheddar cheese, baked in a fluffy Bisquick crust. Perfect for a comforting family dinner or a potluck dish, it combines fresh flavors with a cheesy, golden topping that appeals to all ages.
Ingredients
Instructions
- Heat oven to 350°F.
- Lightly grease a pie plate.
- Heat salted water and add the chopped broccoli.
- Cover and bring to a boil.
- Cook until almost tender, about 5 minutes.
- Drain the broccoli.
- Mix the cooked broccoli, chopped onion, chopped green pepper, and shredded Cheddar cheese in the pie plate.
- In a blender or with a hand mixer, beat the remaining ingredients (milk, Bisquick, eggs, salt, pepper) until smooth, about 15 seconds in the blender or 1 minute with a hand mixer.
- Pour the mixture into the pie plate over the vegetables and cheese.
- Bake until golden brown and a knife inserted in the center comes out clean, about 40 minutes.
- Let stand for 5 minutes before cutting and serving.
Tips & Substitutions
For a twist, consider adding other vegetables like zucchini or carrots for a colorful mix. If you're out of Cheddar cheese, Monterey Jack or a dairy-free alternative works well. Ensure the broccoli is not overcooked to maintain its texture. This Easy Garden Vegetable Pie is a great way to use up leftover vegetables from your fridge.
Serving Suggestions
This pie is delicious on its own but pairs beautifully with a fresh garden salad or a side of roasted potatoes. You can also serve it with a dollop of sour cream or a tangy yogurt dressing. For a heartier meal, consider serving it alongside a bowl of Pumpkin Soup With Rivels.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F for 10-15 minutes until heated through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Garden Vegetable Pie contains roughly 524 calories, with 15g protein, 58g carbohydrates, and 26g fat. It is an excellent source of calcium (37% of the Daily Value), vitamin C (34% of the Daily Value), and protein (31% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in this recipe. Just be sure to thaw and drain it well to avoid excess moisture. Cooking times may vary slightly, so keep an eye on the texture as it cooks.
How can I make this pie gluten-free?
To make this Easy Garden Vegetable Pie gluten-free, substitute Bisquick with a gluten-free baking mix. Additionally, check that your cheese and other ingredients are certified gluten-free to ensure the dish remains safe for those with gluten sensitivities.
Can I prepare this pie ahead of time?
Absolutely! You can prepare the pie filling and store it in the refrigerator for up to a day before baking. Just pour the mixture into the pie plate and bake it when you're ready to serve, which makes it a convenient option for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).