Primavera Pie

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 8

Ingredients

2 1/2
cups Original Bisquick™ mix
6
tablespoons cold butter
1/4
cup boiling water
1
cup grated Parmesan cheese
8
oz asparagus, trimmed, cut into 1 1/2-inch pieces
3/4
cup chopped roasted red bell peppers (from 7.25-oz jar)
2
teaspoons chopped fresh oregano leaves
1
tablespoon vegetable oil
1
medium zucchini, sliced
1
medium yellow squash, sliced
1
cup half-and-half
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
4
eggs
2
tablespoons bread crumbs

Steps

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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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
% Daily Value
Total Fat
25g
0%
Saturated Fat
12g
0%
Sodium
1018mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
2g
0%
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Vegetable; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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