Primavera Pie

Enjoy this cheesy pie made using Original Bisquick® mix topped with veggies – a tasty Italian dinner. MORE+ LESS-

By Betty Crocker Kitchens

December 31, 2012

2 1/2

cups Original Bisquick™ mix

tablespoons cold butter

1/4

cup boiling water

cup grated Parmesan cheese

oz asparagus, trimmed, cut into 1 1/2-inch pieces

3/4

cup chopped roasted red bell peppers (from 7.25-oz jar)

teaspoons chopped fresh oregano leaves

tablespoon vegetable oil

medium zucchini, sliced

medium yellow squash, sliced

cup half-and-half

1/2

teaspoon salt

1/2

teaspoon freshly ground pepper

eggs

tablespoons bread crumbs

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1

Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In medium bowl, place Bisquick mix; cut in butter, using pastry blender or fork, until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle 1/2 cup of the cheese over bottom of crust. Arrange asparagus in even layer over cheese; top with roasted peppers and oregano. In 12-inch skillet, heat oil over medium-high heat. Add zucchini and yellow squash; cook 2 minutes or just until tender. Layer over mixture in pie plate, overlapping slightly.
2

In medium bowl, beat half-and-half, salt, pepper and eggs with wire whisk. Pour over vegetables. Sprinkle with remaining 1/2 cup cheese and the bread crumbs. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.