Impossible Vegetable Pie
Submitted by pan322
Impossible Vegetable Pie uses Bisquick to create a self-forming crust loaded with broccoli, cheddar, onion, and green pepper. No pastry skills needed, ready in 1 hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThe “impossible” in the name refers to the fact that this pie makes its own crust.
Bisquick batter gets poured right over the broccoli and cheese filling and, as it bakes, sinks to the bottom and sets into a light, golden crust layer - no rolling, no blind baking, no fuss. It’s a classic from the Bisquick recipe vault: a vegetarian weeknight dinner that comes together in 20 minutes of prep, then bakes hands-off.
Broccoli or cauliflower both work here, fresh or frozen.
Kitchen Tips
- If using frozen broccoli, thaw and drain it completely - excess water prevents the batter from setting properly
- Blend the Bisquick batter for only 15 seconds; over-mixing makes it tough
- Let the pie stand the full 5 minutes before cutting or it won’t hold its shape
Ingredients
Directions
*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first!
Heat oven to 400. Lightly grease l0” pie plate.
Heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling.
Cook until almost thender, about 5 minutes; drain thoroughly.
Mix broccoli, onion, green pepper and cheese in pie plate.
Beat remaining ingred. til smooth, 15 sec. in blender on high speed.
Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 min.
Let stand 5 min. before cutting.
Refrigerate any leftovers.
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