Impossibly Easy Vegetable Pie

Impossibly Easy Vegetable Pie
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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.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
8
servings
Impossibly Easy Vegetable Pie recipe - The Daily Meal
Total time: 60 minutes
Ingredients
  • 2 cup 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
  1. Heat oven to 400 F. Grease a 9-inch pie plate.
  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.
  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).
  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.
  5. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
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