How do you make broccoli pie?

You make a broccoli pie by whisking together a liquid batter of baking mix, eggs, and milk, then pouring it over chopped broccoli, onions, and cheese in a pie plate. As it bakes, the batter sinks to the bottom and forms a crust, while the vegetables and cheese stay suspended in a savory custard.

How do you make an impossible pie?

An impossible pie relies on a thin batter made from a baking mix like Bisquick. When baked in a hot oven, the starches in the batter settle to the bottom and set into a self-forming crust, while the eggs and milk create a custard layer that suspends the fillings.

What is in Paula Deen's broccoli casserole?

Paula Deen's broccoli casserole typically contains frozen broccoli, sharp cheddar cheese, cream of mushroom soup, eggs, and a yellow cake mix. While it sounds similar to an impossible broccoli pie, the cake mix makes it significantly sweeter and gives it a cakey rather than crusty texture.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. You must thaw it completely and pat it very dry with paper towels before adding it to the pie. If you skip this step, the frozen broccoli will release water during baking and prevent the crust from forming.

Easy Impossible Broccoli Pie Recipe

Name: The Magic of Impossible Broccoli Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups broccoli florets (fresh or frozen, thawed and patted very dry); 1 cup sharp cheddar cheese (freshly grated); 1/2 cup yellow onion (finely diced); 1 cup milk (whole milk preferred); 3 large eggs; 1 cup baking mix (such as Bisquick); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter (for greasing the pie plate)

Description

A savory crustless pie where a simple batter of baking mix, eggs, and milk sinks to the bottom of the dish and bakes into a tender, self-forming crust. The center stays custardy and light, suspending tender broccoli florets and melted sharp cheddar cheese.

Ingredients

Scale

4 cups broccoli florets (fresh or frozen, thawed and patted very dry)

1 cup sharp cheddar cheese (freshly grated)

1/2 cup yellow onion (finely diced)

1 cup milk (whole milk preferred)

3 large eggs

1 cup baking mix (such as Bisquick)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter (for greasing the pie plate)

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Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Coat a 9-inch glass pie plate generously with butter or non-stick spray so the crust does not stick.

2. In a large mixing bowl, combine the milk, eggs, baking mix, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and resembles a thin pancake batter.

3. Pour half of the liquid batter into the prepared pie plate. Sprinkle the dried broccoli florets, diced onion, and grated cheddar cheese evenly over the batter.

4. Pour the remaining batter over the top, ensuring the vegetables and cheese are covered. Do not stir the mixture once it is in the plate.

5. Bake for 35 minutes until the top is a deep golden brown and a knife inserted into the center comes out clean. The edges will puff and turn bronze while the center sets.

6. Remove the pie from the oven and let it rest for 5 minutes. This resting period allows the custard to firm up so the pie slices cleanly without falling apart.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 2 months. Reheat at 350 degrees Fahrenheit for 10 minutes.

If using frozen broccoli, thaw it completely and pat it dry with paper towels to prevent a soggy bottom.

Grate the cheese from a block rather than using pre-shredded cheese to ensure a smooth, creamy melt.

Prep Time: 15 min
Rest Time: 5 min
Cook Time: 35 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 95 mg