35 Minute Vegetable Pie Recipe

Recipe developer and registered dietician Kristen Carli tells Mashed that her recipe for vegetable pie uses Bisquick for the crust, which makes it super easy. Indeed, you would have a hard time messing up this egg-based dish, which also incorporates colorful vegetables and savory cheese. 

Beyond its simplicity, we love the pie's versatility, and Carli notes, "The texture is a mix between a quiche and frittata." Therefore, this meal is brilliant at breakfast, the bomb at brunch, lovely at lunchtime, and divine for dinner. 

It's also a win how you may not even have to shop for ingredients if you want to whip up this 35 minute veggie pie today. All that you need are a few kitchen staples and some fresh vegetables as well as about half an hour of your time.

Shop for your ingredients

To fix this easy meal, start with a bunch of asparagus (ends trimmed) and chop it up. Next, you'll need a red onion, a red pepper, shredded three cheddar cheese, whole milk, three eggs, Bisquick — you only need three-quarters of a cup, so a partially used box you already have in the pantry ought to do — salt, and pepper. Want to kick up the heat on this recipe? Try adding some red pepper flakes!

We asked Carli about her choice of cheese, and as she explained, a great complement to the eggs and veggies is three cheddar cheese. "This is a mix of mild cheddar, sharp cheddar, and white cheddar," she said. 

Chop your veggies

Preheat your oven to 400 degrees Fahrenheit. Now, spray a nine-inch cake pan with nonstick cooking spray. And get a load of this: You will build your pie in this dish, with only one other bowl required to make your pie. 

Next, chop a quarter of your red onion, a whole red pepper, and that asparagus. Mix the veggies right in the cake pan. Optional: Take a moment to admire the colorful array of vegetables you are about to enjoy. As for why she selected these specific veggies, Carli noted, "I chose asparagus because to me it is the ideal veggie to pair with eggs, especially in spring." She added, "Red onion provides flavor, while bell pepper provides crunch."

Now, it's time to mix up the rest of your ingredients. In a medium-sized bowl, add your shredded cheese, the milk, eggs, Bisquick, salt, and pepper. Carli recommends using a fork or whisk to combine everything together.

Combine your ingredients

Finally, you will pour the egg and Bisquick mixture over the top of those colorful, crunchy, flavorful veggies in the cake pan. Season with salt and pepper, and bake the pie for 30 minutes, with Carli noting this dish is virtually impossible to get wrong. "It really is that easy!" she said. 

Once the pie is baked, pair it with some roasted potatoes, a side salad, or enjoy the dish alone. Might we suggest you keep a bottle of your favorite hot sauce on hand while serving?

35 Minute Vegetable Pie Recipe
5 from 26 ratings
It's not impossible: You would have a hard time messing up this egg-based dish, which also incorporates colorful vegetables and savory cheese.
Prep Time
5
minutes
Cook Time
30
minutes
Servings
8
servings
baked veggie pie
Total time: 35 minutes
Ingredients
  • 1 bunch of asparagus, ends trimmed and chopped
  • ¼ red onion, diced
  • 1 red bell pepper, diced
  • 1 cup shredded three-cheddar cheese
  • 1 ½ cups whole milk
  • 3 eggs
  • ¾ cup Bisquick
  • 1 teaspoon salt
  • ½ teaspoon pepper
Directions
  1. Preheat oven to 400 degrees Fahrenheit. Spray a 9-inch cake pan with nonstick cooking spray.
  2. Add asparagus, onion, and bell pepper to the prepared cake pan. Mix to combine.
  3. In a medium bowl, add cheese, milk, eggs, Bisquick, salt, and pepper. Mix to combine with a fork or a whisk.
  4. Pour over top vegetables.
  5. Bake for 30 minutes.
  6. Serve and enjoy!
Nutrition
Calories per Serving 175
Total Fat 8.9 g
Saturated Fat 4.6 g
Trans Fat 0.2 g
Cholesterol 81.4 mg
Total Carbohydrates 14.3 g
Dietary Fiber 1.0 g
Total Sugars 3.7 g
Sodium 336.4 mg
Protein 9.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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