|Nutritional Guidelines (per serving)|
|Servings: 1 Vegetable Pie (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This impossible vegetable pie is similar to a quiche. If you aren't familiar with "impossible pies," they are made with eggs and biscuit baking mix, along with vegetables and, sometimes, meat. The combination of flavors makes for a delicious lunch or brunch pie, and the biscuit mix settles to the bottom, giving it a bit of crust. This version includes chopped broccoli or cauliflower or a combination of both. Chopped bell pepper and onion add more flavor and color to the dish.
Heat oven to 400 F. Lightly grease pie plate.
In a saucepan, bring about 1 inch of salted water to a boil (about 1/4 teaspoon salt to each 1 cup water). Cook broccoli and/or cauliflower until tender; drain well.
Combine broccoli, onion, green pepper, and cheese in the pie plate.
Put the milk, biscuit mix, eggs, salt, and pepper in the blender; process on high speed for about 15 seconds, or until smooth. Pour mixture into pie plate.
Bake 35 to 40 minutes or until golden brown and knife comes out clean.
Let stand 5 minutes before serving.
Garnish as desired. Refrigerate any remaining vegetable pie.
- For a heartier pie, add some bacon, diced ham, or browned ground meat to the filling.