Impossible Vegetable Pie

All of Betty Crocker's crustless IMPOSSIBLE PIES are so delicious and easy to vary. This is my version. I just added some Romano cheese in the mixture and varied the vegetables to my liking. Choose any vegetables you want! Bonus: One wedge is only 187 calories!

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Prep Time10

Cook Time30

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American

Servings: 8

Calories: 187

Equipment

9 or 9½-inch pie plate or quiche dish

Ingredients

2⅔ cups vegetables fresh. Your choice. Suggestions: broccoli, spinach, asparagus
⅓ cup onion chopped
⅓ cup bell peppers diced
1 cup cheddar cheese shredded
3 eggs
½ cup baking mix Bisquick
1 cup milk
¼ cup Romano cheese or Parmesan, grated
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400º.
Spray or grease a 9 or 9½-inch glass or ceramic pie plate or quiche dish.
With a microwave steamer or on top of the stove, steam the vegetables until almost tender, about 5 minutes. Drain any water. Onions and bell peppers can go into the quiche raw or you can steam them with the other vegetables too. Either way.
Spread all the steamed vegetables on the bottom of the prepared pie plate.
Sprinkle the cheddar cheese on top of the vegetables.
In a large bowl, whisk together the eggs, baking mix, Romano cheese, milk, salt, and pepper until well mixed.
Pour the egg mixture over the vegetables, pushing down with a spoon so all the vegetables are moistened.
Bake at 400º for 30-35 minutes, or until a knife inserted in the center comes out clean.
Serve immediately. Store any leftovers covered in the refrigerator.

EXTRA TIP:

SUBSTITUTE: You can substitute a 10 to 16-ounce bag of frozen vegetables for the fresh vegetables. Just thaw them first and drain them.

PREPARE AHEAD: You can prepare the pie, cover and refrigerate it for up to 24 hours before baking it.

BAKE AHEAD: You can bake the pie a day ahead, then reheat the pie in the microwave for about 6 minutes. One slice takes about 2 minutes to reheat.

Nutrition