Possible Vegetable Pie

The picture shows a slice of the Possible Vegetable Pie on a plate with a side of tossed salad.
This Vegetable Pie makes its own crust as it bakes.  No biscuit mix necessary for this delicious meal. 

I never use or buy baking mixes like Bisquick.  I guess the influence of my mother is the reason why as she eschewed the use of such conveniences as unnecessary if she could make it herself.  I did buy a box many years ago and I didn’t like it as it left a lingering chemical aftertaste in my mouth.  So it was always impossible for me to make Impossible pies because I don’t use Bisquick.

The other day as I was browsing around in Facebook my attention was grabbed by a recipe and picture of an Impossible Vegetable Pie. My, did that look delicious but I was somewhat disappointed because, of course, one of the main ingredients was Bisquick which as stated above I don't buy or use.  But then the lightbulb💡came on, ah ha! It's only biscuit mix in a box and I make biscuits all the time without the use of a biscuit mix.  So I did a little ciphering with my biscuit recipe and came up with a suitable substitute and proceeded to make this delicious "possible" pie that had been "impossible" before my great breakthrough. 😲  

This Vegetable Pie is similar to a quiche but doesn't have a short crust pie base.  This pie's "crust" is floppy but holds the filling well and can be cut in nice wedges.  The pie is delicious with vegetables in a creamy, cheesy custard filling.  We had huge slices for dinner today with a garden salad and baked beans.  We will only get 4 servings, ha, ha.  

Printable recipe at end of post.
Possible Vegetable Pie
  • 2 cups lightly cooked frozen or fresh broccoli, roughly chopped after cooking
  • ½ cup diced onions
  • ½ cup diced green or multi-colour sweet peppers
  • ½ cup other vegetable, optional (lightly cooked sliced mushrooms, grated carrots, thinly sliced celery, etc.)
  • ¾ cup flour
  • 1 teaspoon baking powder
  • 1¼ teaspoons salt
  • ¼ teaspoon pepper
  • 2 tablespoons + 1 teaspoon melted butter
  • 1½ cups milk
  • 3 eggs
  • 1 cup grated cheddar cheese, divided
How to make it:
Preheat oven to 400 degrees.  Grease or pan spray a 9-inch pie plate. 

Prepare the vegetables.  Lightly cook and roughly chop the broccoli.  It should only cook for about 2-3 minutes and less for frozen as the frozen broccoli has already been blanched before freezing. I also sauteed the other vegetables in a little oil until just wilted just to make sure everything was cooked in the final product but that would be optional. 

Place the vegetables in the prepared pie plate.

Beat together the remaining ingredients, except the cheese, until smooth.  Fold in ¾ cup of the cheese and pour the mixture over the vegetables in the pie plate.  Sprinkle the top with the remaining ¼ cup of cheese.

Bake 40 minutes or until golden brown and the middle is not wet.  Let rest at least 5 minutes before serving. This will let the mixture settle and will be easier to remove from the pie plate.

Makes one 9-inch vegetable pie, about 6 servings.

Preheat oven to 400 degrees.  Grease or pan spray a 9-inch pie plate. 

Prepare the vegetables.  Lightly cook and chop the broccoli. Dice the onions and peppers.  Add any other vegetable you would like.  I chose carrots and slightly softened them before adding to the pie.

Add the vegetables to the prepared pie plate.  Instead of a pie plate I used a 9-inch round casserole dish. 

Beat the remaining ingredients together, except the cheese, until smooth.  

Fold in ¾ cup of the cheese.

Pour the egg and milk mixture over the vegetables in the pie plate.  Sprinkle with the remaining ¼ cup of cheese.

Bake in the preheated 400 degree oven until golden brown and the middle is not wet. Let rest 5 minutes before serving.

The picture shows a slice of Possible Vegetable Pie served with a tossed salad and baked beans.
This Possible Vegetable Pie makes a delicious meal with a side of baked beans and a tossed salad.

To print click on arrow upper right side.⇩          


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