This quick and easy Magical Vegetable Pie will encourage your family to eat their veggies -- at every single meal! Whether you serve it for breakfast, brunch, lunch, or dinner, it's a simple option that pairs beautifully with your favorite protein.
This quick and easy Magical Vegetable Pie will encourage your family to eat their veggies — at every single meal! Whether you serve it for breakfast, brunch, lunch, or dinner, it’s a simple option that pairs beautifully with your favorite protein.
If I can find a recipe that makes me look forward to eating more produce, then I consider it “magical.”
It’s just so easy to get stuck in a boring rut of steamed broccoli or iceberg salad, which eventually feels uninspiring and dull. So let’s jazz things up and make meals more interesting again with this easy Vegetable Pie!
I’m a huge fan of dishes that I can prepare in advance and then enjoy throughout the week when I need something fast. Some folks call this “meal prep,” right? Whether you bake the Vegetable Pie ahead of time, or cook it right before you’re ready to serve it, this is an easy recipe that accommodates your schedule.
It’s delicious when it’s warm, when it’s sitting at room temperature, or even when you grab it straight from the fridge (yep, I’ve done that too)!
My Zucchini Pie has always been a personal favorite, and I know that so many of you have loved that recipe as well. That’s why I decided to create a twist on the classic by incorporating even more produce in this Vegetable Pie.
I love how my updated pie turned out, and I know that you’re going to enjoy this version as well!
We serve the Vegetable Pie as a side dish with roasted pork tenderloin, with a rotisserie chicken, with grilled fish, or with a piece of steak. Think of it as an alternative to a salad or another steamed green veggie.
I also like to have the leftovers for breakfast or lunch with eggs, or on its own with some fruit or yogurt on the side. Reheat it in the microwave or enjoy it at room temperature. It’s truly a magical way to eat the rainbow!
Here Are Some Great Ways To Adapt This Vegetable Pie And Change It Up
What Vegetables Can I Add To A Vegetable Pie?
This magical vegetable pie is the perfect way to use up veggies you have in your fridge, you can even use any leftover roast vegetables you may have. Here are some great suggestions below;
- Leafy greens such as spinach (washed and dried)
- Fennel (thinly sliced)
- Mushrooms
- Asparagus
- Peas
What Else Can I Add?
- Mozzarella or any good melting cheese
- Fresh herbs such as basil, mint, parsley
- Fresh chilli
- Spices such as fennel seeds, oregano, paprika
If you’ve tried this Magical Vegetable Pie or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Magical Vegetable Pie
This quick and easy Magical Vegetable Pie will encourage your family to eat their veggies -- at every single meal! Whether you serve it for breakfast, brunch, lunch, or dinner, it's a simple option that pairs beautifully with your favorite protein.
Ingredients
- 2 cups chopped broccoli florets
- 1/3 cup finely diced onion I use frozen diced onion, thawed
- ½ cup diced red bell pepper
- 1 small zucchini thinly sliced (I use this mandoline for quick, thin slices)
- 1 cup 4 ounces shredded cheddar cheese
- ½ cup Bisquick mix or other similar all-purpose baking mix
- 1 cup milk I used 2%
- ½ teaspoon salt
- 2 eggs
Instructions
Heat oven to 400F/200C. Spay a deep 9-inch pie plate with cooking spray and set aside.
- Place broccoli florets in a microwave-safe dish. Add a splash of water, cover, and microwave for about 2 ½ - 3 minutes, or just until crisp-tender.
- In a large bowl, stir together steamed broccoli, onion, red bell pepper, zucchini, and cheese. Transfer vegetable mixture to prepared pie plate.
- In a separate bowl, whisk together Bisquick, milk, salt, and eggs until completely combined (the batter will still be lumpy, which is fine).
- Pour batter over vegetables in pie plate.
- Bake for 35-45 minutes, or until golden brown and a knife inserted in center comes out clean. Allow to cool for at least 5 minutes before slicing and serving.
- Serve warm, or at room temperature.
Recipe Notes
Cooking Just for Two? Leftovers are delicious, so I highly recommend making the full pie; however, if you would like to prepare a smaller portion for just 2-3 servings, that's fine too! You can cut all of the ingredients in half and bake the pie in an 8 x 4-inch loaf pan.
Recipe adapted from BettyCrocker.com
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This really does sound like a magic pie! What a great way to sneak in some veggies. I definitely need to get better about that, so this looks perfect. So wonderful for all of the spring and summer produce!
This looks like the perfect recipe for summer I’d love it with some salad. Also I love recipes where I can use up leftover veggies, thanks for sharing this!
Thanks, Emily!
Hi what canbe used in the absence of a baking mix?thank you!
Hi, Sheena! I know that there are a lot of folks who like to make their own homemade version of Bisquick baking mix. Here’s one version that I found online that you might want to try:
This recipe is equivalent to 1 cup of biscuit Mix.
1 cup flour.
1 1/2 teaspoons baking powder.
1/4 teaspoon salt.
1 tablespoon shortening, olive oil, or melted butter.
Hope that helps, and enjoy!
Hi,
Since I don’t eat eggs, What can I replace with them?
Thank you.
I’m not sure! Have you ever tried baking with “flax eggs?” That might be a good option. Here’s a link to a more in depth explanation: https://jessicainthekitchen.com/how-to-make-a-flax-egg/