4.5
2 ratings

Impossibly Easy Vegetable Pie

Forms its own crust as it bakes
Impossibly Easy Vegetable Pie recipe - The Daily Meal
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Dinner just doesn't get any easier than this comforting vegetable pie—it even makes its own crust! To make it even quicker, substitute a 10-ounce package of frozen chopped broccoli or cauliflower for the fresh; it doesn't need to be boiled. Just thaw, drain and add it to the pie.

This recipe is by Betty Crocker and was originally published in the Hartford Courant.

Ready in
1 h
15 m
(prepare time)
45 m
(cook time)
8
Servings
134
Calories Per Serving

Ingredients

  • 2 Cups chopped broccoli or cauliflower
  • 1/3 Cup chopped onion
  • 1/3 Cup chopped bell pepper
  • 1 Cup shredded cheddar cheese (4 ounces)
  • 1/2 Cup biscuit mix, such as Original Bisquick mix
  • 1 Cup milk
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 eggs

Directions

Step 1: Heat oven to 400 F. Grease a 9-inch pie plate.

Step 2: In a medium saucepan, heat 1 inch of salted water to boiling. Add 2 cups chopped broccoli (or cauliflower); cover and heat to boiling. Cook about 5 minutes, or until almost tender; drain thoroughly.

Step 3: In the greased pie plate, stir together the cooked broccoli, 1/3 cup chopped onion, 1/3 cup chopped bell pepper and 1 cup shredded cheddar cheese (4 ounces).

Step 4: In a bowl, combine 1/2 cup biscuit mix (such as Original Bisquick mix), 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 eggs. Stir together until blended. Pour into the pie plate.

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