Halibut Broccoli Pie
Submitted by sigmas
Crustless halibut and broccoli pie with cheddar cheese, eggs, and Bisquick batter seasoned with lemon pepper and thyme. A savory impossible pie that forms its own crust.
YIELD
1 piePREP
30 minCOOK
30 minREADY
This crustless halibut and broccoli pie uses Bisquick batter as a shortcut that forms its own soft crust as it bakes. Flaked halibut, chopped broccoli, onion, and two cups of cheddar cheese go into the pie plate first, then a beaten mixture of milk, eggs, Bisquick, and seasonings gets poured right over the top.
The Bisquick batter settles around and under the filling, creating a light, quiche-like base without rolling out a single piece of dough. Lemon pepper and thyme season the custard layer, and a final cup of cheddar gets scattered on top during the last couple minutes of baking for a bubbly, golden cheese crust.
Let it rest five minutes before cutting into wedges. The filling needs that time to set, or you’ll end up with a runny slice.
Pro Tips
- Thaw and drain the frozen broccoli completely. Squeeze it in a clean towel to remove all excess water, or the custard won’t set properly.
- Use cooked or leftover halibut, flaked into bite-sized pieces. Raw halibut won’t cook through evenly in the batter.
- Check doneness with a knife in the center. It should come out clean, not wet. If the top browns too fast, tent loosely with foil.
- Don’t add all the cheese at once. Two cups in the filling, one cup on top at the end. This gives you cheese throughout AND a melty top layer.
Variations
- Salmon swap: Use flaked cooked salmon instead of halibut for a richer, more pronounced fish flavor.
- Swiss cheese version: Replace the cheddar with Swiss for a milder, nuttier pie.
- Spinach substitute: Swap the broccoli for thawed and drained frozen spinach for a different vegetable profile.
Ingredients
Directions
Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10 inch greased pie plate.
Beat milk, eggs, bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture.
Bake 400℉ (200℃) for 25 to 35 minutes or until knife inserted in center comes out clean.
Top with remaining cheese and bake 1 to 2 minutes longer to melt cheese.
Cool 5 minutes and cut into wedges.
Garnish with tomato and parsley.
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