Can you put frozen vegetables in a pie?

You can use frozen vegetables, but you must thaw and drain them completely first. Frozen broccoli and spinach hold a massive amount of ice crystals. If you add them directly from the freezer, they will weep water during baking and ruin the self-crusting batter. Thaw them in a sieve, press out the liquid, and pat dry.

How to make an impossible pie?

To make an impossible vegetable pie, you mix eggs, milk, and a baking mix like Bisquick to create a thin batter. Pour this batter over sautéed vegetables and grated cheese in a greased pie plate. The batter sinks and forms a crust as it bakes at 400°F, then finishes at 350°F until golden.

What does Impossible Pie taste like?

An impossible vegetable pie tastes like a cross between a savory quiche and a thick slice of cornbread. The bottom layer is creamy and dense with melted cheese and tender vegetables, while the top layer is a soft, savory crust that soaks up the flavors of the filling.

Can I make impossible vegetable pie without Bisquick?

Yes, you can make it without Bisquick. Combine one cup of all-purpose flour, one and a half teaspoons of baking powder, and half a teaspoon of salt to replace the Bisquick. Cut in two tablespoons of cold butter to mimic the fat in the commercial mix. Add the dry mixture to your eggs and milk as normal.

Impossible Vegetable Pie Recipe (Self-Crusting & Easy)

Description

A savory, self-crusting pie where a simple batter of eggs, milk, and baking mix sinks to the bottom and bakes into a tender crust, while broccoli, bell pepper, and cheddar cheese float to the top. Bake it in a standard pie plate for an easy weeknight dinner.

Ingredients

For the vegetable filling:

– 1 cup broccoli florets, chopped into small pieces

– 1/2 cup red bell pepper, finely diced

– 1/2 cup yellow onion, finely diced

– 1 tbsp olive oil

– 1/2 tsp kosher salt

– 1/4 tsp black pepper

For the pie base:

– 1 cup shredded sharp cheddar cheese

– 1/2 cup shredded Swiss cheese

– 1 cup Bisquick baking mix

– 1 cup whole milk

– 3 large eggs

– 1 tbsp butter for greasing the pie plate

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Instructions

1. Preheat the oven to 400 degrees F and grease a 9-inch glass pie plate with butter.

2. Heat olive oil in a skillet over medium heat and sauté the onion and bell pepper for 4 minutes until soft.

3. Add the chopped broccoli to the skillet with a splash of water, cover, and steam for 2 minutes until bright green. Drain any liquid and let cool.

4. Sprinkle the cooked vegetables, sharp cheddar, and Swiss cheese evenly across the bottom of the greased pie plate.

5. In a bowl, whisk the Bisquick baking mix, whole milk, and eggs until smooth, then let the batter rest for 5 minutes so the starches hydrate.

6. Pour the thin batter evenly over the vegetables and cheese in the pie plate.

7. Bake at 400 degrees F for 25 minutes until the edges puff, then reduce the heat to 350 degrees F and bake for 18 more minutes until the top is deep golden brown.

8. Remove from the oven and let the pie rest for 10 minutes so the crust firms up before slicing.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat at 350 degrees F for 10 minutes.

To make without Bisquick, whisk 1 cup all-purpose flour, 1.5 tsp baking powder, 0.5 tsp salt, and 2 tbsp melted butter into the wet ingredients.

Ensure frozen vegetables are completely thawed and patted dry before using to prevent a soggy crust.

Prep Time: 15 min
Rest Time: 5 min
Cook Time: 43 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: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 110 mg