Magical Vegetable Pie

Slice of easy Vegetable Pie on a plate with flowers in the background

5 from 3 votes

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.

Course Breakfast Lunch Dinner Sides

Cuisine American

Keyword easy brunch recipes, vegetarian side dish

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 179kcal

Author The Seasoned Mom

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.

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

Nutrition