Impossibly Easy Vegetable Pie

By KRed

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Ingredients

• 2 cups chopped broccoli or sliced fresh cauliflowerets
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1 cup shredded Cheddar cheese (4 ounces)
• 1/2 cup Original Bisquick® mix
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs

Preparation

Step 1

1. Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Tips:
Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled. Just thaw, drain and add it to the pie.

For an Impossibly Easy Spinach Pie, use 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30 minutes.

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.