Best 3 Impossible Vegetable Pie Recipes

Are you looking for a hearty and comforting dish that's also packed with vegetables? Look no further than this Impossible Vegetable Pie! This delicious and versatile pie is so easy to make, and it's perfect for a quick and easy weeknight meal or a special occasion. Featuring a flaky crust, a creamy and flavorful filling, and a variety of fresh vegetables, this pie is sure to be a hit with everyone at the table. You can customize it to your liking by adding your favorite vegetables or seasonings, and it's a great way to use up leftover vegetables. Served with a side salad for a complete meal, this Impossible Vegetable Pie is also a great source of protein and fiber. In this article, you'll find two different recipes for Impossible Vegetable Pie: one with a traditional crust and one with a gluten-free crust. Both recipes are easy to follow and result in a delicious and satisfying pie. So gather your ingredients and preheat your oven, it's time to make some Impossible Vegetable Pie!

Here are our top 3 tried and tested recipes!

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

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.

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

Tips:

- Prepare your vegetables beforehand: Dice or chop your vegetables into small, uniform pieces so they cook evenly. - Use a variety of vegetables: This will add flavor and texture to your pie. Some good options include carrots, celery, onions, peas, corn, and zucchini. - Don't overcook your vegetables: They should be tender but still have a bit of a bite to them. - Use a good quality pie crust: This will make a big difference in the overall flavor of your pie. You can use a store-bought crust or make your own. - Don't overfill your pie crust: The filling should be about 3/4 full. Otherwise, it may bubble over during baking. - Bake your pie until the crust is golden brown and the filling is bubbling: This usually takes about 30-40 minutes. - Let your pie cool slightly before serving: This will help the filling to set and make it easier to slice.

Conclusion:

With its flaky crust, creamy cheesy filling, and garden-fresh vegetables, this impossible vegetable pie is sure to be a hit with your family and friends. It's a quick and easy meal that's perfect for busy weeknights, and it's also a great way to use up leftover vegetables. So next time you're looking for a delicious and satisfying vegetarian dish, give this impossible vegetable pie a try. You won't be disappointed!