Impossibly Easy Vegetable Pie

Impossibly Easy Vegetable Pie

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

2
cups chopped broccoli or sliced fresh cauliflowerets
1/3
cup chopped onion
1/3
cup chopped green bell pepper
1
cup shredded Cheddar cheese (4 ounces)
1/2
cup Original Bisquick® mix
1
cup milk
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs
  1. Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
  2. Stir remaining ingredients until blended. Pour into pie plate.
  3. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled. Just thaw, drain and add it to the pie.
Variation
For an Impossibly Easy Spinach Pie, use 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30 minutes.
Make Ahead
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 5 g,),
  • Cholesterol 95 mg;
  • Sodium 500 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 1 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.