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. MORE+ LESS-

By Betty Crocker Kitchens

October 3, 2013

cups chopped broccoli or sliced fresh cauliflowerets

1/3

cup chopped onion

1/3

cup chopped green bell pepper

cup shredded Cheddar cheese (4 ounces)

1/2

cup Original Bisquick™ mix

cup milk

1/2

teaspoon salt

1/4

teaspoon pepper

eggs

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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.

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.
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.
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.