So, this vegetable pie is really, really easy to make and I like it because you can switch up the veggies depending on what you like and what is in season. You probably could add some meat too, like chunks of bacon or small chicken breast pieces, but I like it just straight up veggies.
When I made this for the Table Setting Inspiration post, I chose to eliminate the tomatoes and used diced orange peppers instead. Really, just do whatever veggie combination you like. The recipe calls for about 3 cups of veggies, I did about 2 1/2 cups including onions. That is simply my preference and you can alter as you would enjoy.
What exactly is bisquick you ask? Well, it’s basically all your dry ingredients mixed into one: flour, shortening (okay, one non-dry ingredient), salt and baking powder. It makes baking simple and easy. Plus, I find it gives baked goods a little denser feel.
This pie works really great for a brunch or lunch gathering and you could serve it with a wonderful crisp arugula salad. Yummy!
Bisquick Vegetable Pie
- 2 cups chopped zucchini
- 1 cup chopped tomato
- 1/2 cup chopped onion
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups milk
- 3/4 cup Bisquick
- 3 eggs
- salt, pepper (to taste)
note: use any veggies that you like; peppers, corn, asparagus, peas..whatever. I used peppers, zucchini and onions
- Heat oven to 350F
- Grease 10″ pie plate
- Mix zucchini, tomato, onion and cheese in pie plate
- In a bowl, beat milk, Bisquick, and eggs until smooth, about 30 seconds or so. Season this mixture with salt and pepper
- Pour liquid mixture over the vegetables in the pie plate
- Bake for about 30-40 minutes
- Remove from oven and let cool about one minute, cut and serve