Impossible Broccoli (or Cauliflower) Pie Recipe

Impossible Vegetable Pie
Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
181 Calories
9g Fat
15g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 181
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 22%
Cholesterol 88mg 29%
Sodium 570mg 25%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 9g
Vitamin C 47mg 235%
Calcium 210mg 16%
Iron 1mg 6%
Potassium 300mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 2 1/2 cups chopped broccoli, or cauliflower, or a combination of both

  • 1/2 cup chopped onion

  • 1/2 cup chopped red bell pepper, or green bell pepper

  • 1 cup (4 ounces) shredded cheddar cheese

  • 1 1/2 cups milk

  • 3/4 cup biscuit baking mix, purchased or homemade

  • 3 large eggs

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Heat oven to 400 F. Lightly grease pie plate.

  2. 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.

  3. Combine broccoli, onion, green pepper, and cheese in the pie plate.

  4. 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.

  5. Bake 35 to 40 minutes or until golden brown and knife comes out clean.

  6. Let stand 5 minutes before serving.

  7. Garnish as desired. Refrigerate any remaining vegetable pie.

Tip

  • For a heartier pie, add some bacon, diced ham, or browned ground meat to the filling.