Garden Vegetable Pie
A hearty vegetable pie featuring tender broccoli, green peppers, and melted cheddar cheese, all baked in a flaky Bisquick crust. Perfect for a cozy lunch or a light dinner, it offers vibrant flavors and satisfying textures that appeal to vegetarians and cheese lovers alike.
Ingredients
Instructions
- Grease a quiche pan or 10-inch pie plate.
- Add chopped broccoli, chopped onion, chopped green pepper, and shredded Cheddar cheese to the pan.
- Combine milk, Bisquick, eggs, salt, and pepper until smooth.
- Pour the batter over the vegetables and cheese in the pan.
- Bake until golden brown, approximately 40 to 45 minutes at 350°F.
Tips & Substitutions
For a lighter version, substitute half of the Cheddar cheese with cottage cheese. You can also use any seasonal vegetables you have on hand, such as zucchini or spinach. If you prefer a crust, consider using a pre-made pie crust instead of greasing the pan. Remember to drain any frozen vegetables thoroughly to avoid excess moisture.
Serving Suggestions
Serve the Garden Vegetable Pie warm, garnished with fresh herbs like parsley or chives for added flavor. This dish pairs beautifully with a light salad or steamed vegetables for a complete meal. For a heartier option, consider serving it alongside roasted potatoes or a slice of crusty bread.
Storage & Reheating
Leftover Garden Vegetable Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for 1-2 minutes, or until warmed through. Alternatively, reheat in the oven at 350°F for about 15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Pie contains roughly 432 calories, with 13g protein, 45g carbohydrates, and 23g fat. It is an excellent source of calcium (31% of the Daily Value), protein (25% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 617mg per serving (27% 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 different vegetables in this pie?
Absolutely! Feel free to swap in vegetables like carrots, bell peppers, or even kale. Just make sure to chop them into small pieces for even cooking. Using a mix of your favorites can add both color and nutrition to the dish.
Is this recipe suitable for freezing?
Yes, you can freeze the Garden Vegetable Pie! Just bake it, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat as directed.
How do I know when the pie is done baking?
The pie is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it during the last 10 minutes of baking to prevent over-browning. If the top is browning too quickly, cover it loosely with aluminum foil.
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).