Best 3 Impossible Vegetable Pie Recipes

"Impossible vegetable pie" is a dish that gets its name from the unique and delightful way it hides vegetables within a delicious crust. This versatile dish can be a delightful treat served as an appetizer, main course, or side dish. The combination of vegetables, cheese, herbs, and spices creates a symphony of flavors that will tantalize your taste buds. Whether you are looking for a vegetarian option or simply a way to add more vegetables to your diet, this article provides the perfect solution. Get ready to embark on a culinary adventure as we explore the secrets of creating the ultimate impossible vegetable pie, taking your taste buds on a journey of delight and nutrition.

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IMPOSSIBLE VEGETABLE PIE

Impossible Vegetable Pie image

If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.

Provided by Petunia

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh broccoli, chopped
1 medium onion, chopped (1/2 cup)
1 small green pepper, seeded and chopped (1/2 cup)
1 cup cheddar cheese, shredded (4 oz)
3/4 cup Bisquick
1 1/2 cups milk
3 eggs
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat the oven to 400 degrees fahrenheit.
Grease a 10" pie plate.
Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
In a bowl, mix the cooked broccoli, onion green pepper and cheese.
Pour this mixture into the greased pie plate.
In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
Pour on top of the vegetables in the pie plate.
Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes before serving.

IMPOSSIBLE VEGETABLE PIE

Impossible Vegetable Pie image

Number Of Ingredients 9

Ingredients

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

Steps:

Heat oven to 400°. Grease glass pie plate, 10x1 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling add broccoli. Cover and heat to boiling. Cook about 5 minutes or until almost tender drain thoroughly. Mix broccoli, onion, bell pepper and cheese in pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted between center and edge comes out clean. Cool 5 minutes.1 Serving: Calories 215 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 130mg Sodium 790mg Carbohydrate 16g (Dietary Fiber 1g) Protein 12g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

IMPOSSIBLE VEGETABLE PIE

Impossible Vegetable Pie image

Our family just loves this easy recipe. It turns out almost like a quiche. We add chopped up ham, too. Be careful to use a big enough pan, it can spill over if you fill it too full, especially when adding ingredients. We also tend to double and triple this recipe to feed a crowd.

Provided by Linda O'Connor

Categories Breakfast Casseroles

Time 45m

Number Of Ingredients 9

Ingredients

2 c broccoli or cauliflower
1/2 c onion, chopped
1/2 c green peppers, chopped (optional)
1 c cheddar cheese, shredded
1 1/2 c milk
3/4 c bisquick
3 eggs
1/4 tsp salt
1/4 tsp pepper

Steps:

1. Heat oven to 400 degrees. Lightly grease 10 in pie plate.
2. Cook broccoli or cauliflower until almost tender.
3. Mix all vegetables and the cheese in the pie plate.
4. Beat the remaining ingredients in a separate bowl until smooth. Pour into pie plate over the vegetables and cheese.
5. Bake until golden brown and knife comes out clean, 35-40 minutes. Let stand 5 minutes.

Tips:

Prep Your Veggies: Dice or chop your vegetables evenly so they cook uniformly. Larger vegetables like potatoes or carrots may need to be parboiled or roasted beforehand to ensure they are tender.
Don't Overcrowd the Pan: When sautéing vegetables, avoid overcrowding the pan as this will prevent them from browning and may cause them to steam instead.
Use a Variety of Vegetables: Mix and match different vegetables to create a colorful and flavorful filling. Consider using a combination of root vegetables, leafy greens, and cruciferous vegetables.
Season Generously: Don't be afraid to use herbs, spices, and seasonings to enhance the flavor of your pie. Fresh herbs like thyme, oregano, or basil add a nice touch.
Choose the Right Crust: You can use a pre-made pie crust or make your own. If using a pre-made crust, be sure to thaw it according to the package instructions.
Blind Bake Your Crust: If using a homemade crust, blind baking it before adding the filling helps prevent a soggy bottom.
Don't Overfill the Pie: Leave some space at the top of the pie so that it doesn't overflow when baking.
Egg Wash: Brush the top of the pie with an egg wash before baking to give it a golden brown crust.
Let It Cool: Allow the pie to cool slightly before slicing and serving. This will help the filling set and prevent it from becoming runny.

Conclusion:

Impossible vegetable pie is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust and hearty vegetable filling, it's a satisfying and nutritious meal that's perfect for any occasion. Whether you're following a vegan diet or simply looking for a healthier alternative to traditional meat pies, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will leave your taste buds dancing. Happy baking!