Impossible Carrot Pie
A savory carrot pie with cheesy, herby flavors, perfect for a quick vegetarian meal or brunch, offering a moist, tender crust and vibrant vegetable filling.
Ingredients
Instructions
- Heat oven to 400°F.
- Grease a 9-inch pie plate with 1 1/4-inch depth.
- Mix grated carrots, instant rice, shredded Cheddar cheese, chopped onion, and dried basil leaves; spread the mixture evenly in the prepared pie plate.
- In a blender or with a hand beater, beat the eggs, milk, biscuit baking mix, salt, and pepper until smooth, about 15 seconds in a blender or 1 minute with a hand beater.
- Pour the egg mixture over the carrot mixture in the pie plate.
- Bake until a knife inserted between the center and edge comes out clean, approximately 30 to 35 minutes.
- Cool the pie for 5 minutes before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or thyme instead of dried basil. If you want a creamier texture, substitute half of the milk with sour cream or Greek yogurt. You can also replace the shredded Cheddar cheese with a different cheese, such as Parmesan or mozzarella, for a unique twist. To save time, pre-cooked rice can be used instead of instant rice.
Serving Suggestions
Serve the Impossible Carrot Pie warm or at room temperature, garnished with fresh herbs for a pop of color. It pairs beautifully with a side salad dressed with Cottage Cheese Herb Dressing for a light meal. For a more filling option, consider serving it alongside roasted vegetables or a light grain like quinoa. This dish is perfect for brunch or as a vegetarian main course.
Storage & Reheating
Leftover Impossible Carrot 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 cover with a damp paper towel. Heat on medium power for 1-2 minutes or until warmed through. Alternatively, you can reheat in the oven at 350°F until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Impossible Carrot Pie contains roughly 694 calories, with 19g protein, 117g carbohydrates, and 19g fat. It is an excellent source of vitamin A (296% of the Daily Value), dietary fiber (68% of the Daily Value), and vitamin C (61% of the Daily Value). Note that it is relatively high in sodium, at 756mg per serving (33% 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 make this pie ahead of time?
Yes, you can prepare the carrot mixture and egg mixture separately in advance. Assemble the pie and refrigerate it for up to 24 hours before baking. Just allow extra time for baking if it's coming straight from the fridge.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes) for each egg. This will help bind the ingredients while keeping it vegetarian.
Is it possible to freeze the Impossible Carrot Pie?
Yes, you can freeze the pie before baking it. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. If baked, allow it to cool completely before freezing, and reheat thoroughly when serving.
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).