Halibut Broccoli Pie

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.