Vegetable Impossible Pie
A hearty vegetable pie with cheesy flavor and crispy edges, perfect for a quick family dinner or casual gathering, featuring broccoli, peppers, onion, and cheddar.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 10-inch glass pie plate with margarine.
- Mix chopped broccoli, onion, green pepper, and shredded Cheddar cheese in the pie plate.
- In a separate bowl, beat eggs, milk, Bisquick, salt, and pepper until smooth, about 1 minute with a hand mixer.
- Pour the egg mixture over the vegetable and cheese mixture in the pie plate.
- Bake for 35 to 40 minutes until golden and set.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the Cheddar cheese with Monterey Jack or a dairy-free option for a lighter version. If you prefer fresh vegetables, use steamed broccoli and sauté the onion and green pepper before mixing. This Vegetable Impossible Pie is great for using up leftover veggies from the week.
Serving Suggestions
This Vegetable Impossible Pie is perfect as a brunch dish or a light dinner. Serve it with a side salad or some crusty bread for a complete meal. It pairs beautifully with Spicy Pinwheels for a delightful appetizer spread. You can also top with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 1-2 minutes or until warmed through. Alternatively, reheat in the oven at 350°F for about 10-15 minutes until heated thoroughly and crisp on the edges.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Impossible Pie contains roughly 427 calories, with 12g protein, 58g carbohydrates, and 17g fat. It is an excellent source of vitamin C (105% of the Daily Value), calcium (27% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 530mg per serving (23% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just blanch it briefly in boiling water until tender, then chop and add it to the pie. This will enhance the flavor and texture of the dish.
Is this pie suitable for freezing?
Absolutely! You can freeze the unbaked pie or leftovers. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To reheat, bake directly from frozen, adding additional time as needed until fully cooked.
What other vegetables can I add to the pie?
Feel free to customize your pie with other vegetables such as spinach, mushrooms, or zucchini. Just make sure to chop them finely and adjust cooking times accordingly, ensuring they are tender before mixing with the egg mixture.
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).