Fluffy Bisquick Vegetable Pie

Looking for something simple but filling for dinner? This Bisquick vegetable pie has been my go-to recipe for busy weeknights. I first stumbled across it when I was flipping through my mom’s old recipe box, and it’s been a regular at our dinner table ever since. The best part? It’s one of those dishes that uses basic ingredients you probably already have in your kitchen.

What I love most about this pie is how forgiving it is. Running low on broccoli? Toss in some carrots instead. Have extra mushrooms? Those work great too. I usually prep the vegetables while the oven heats up, and before I know it, dinner’s ready. My kids might not jump for joy at the sight of vegetables, but wrapped in that golden Bisquick crust, even they clean their plates.

What Kind of Vegetables Should I Use?

While this recipe calls for broccoli and cauliflower as the main vegetables, you’ve got plenty of room to mix things up based on what’s in your fridge. Fresh vegetables work best here, but if you’re in a pinch, frozen broccoli and cauliflower will do the job – just make sure to thaw and drain them well to avoid excess moisture. For the broccoli, try to cut the florets into similar-sized pieces about an inch wide so they cook evenly. If you’re not a fan of either vegetable, you could swap in alternatives like asparagus, bell peppers, or mushrooms – just keep the total amount of vegetables around 3 cups to maintain the right balance in your pie.

Options for Substitutions

This veggie pie is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Baking mix: If you don’t have whole grain baking mix, regular Bisquick works perfectly. You can also make your own by mixing ½ cup flour with ½ teaspoon baking powder and ¼ teaspoon salt.
• Vegetables: Feel free to swap broccoli and cauliflower with other firm vegetables like carrots, bell peppers, or zucchini. Just make sure to cut them into similar-sized pieces and cook until tender-crisp.
• Cheddar cheese: Any melting cheese works well here – try Swiss, Monterey Jack, or Gouda. If you’re not worried about fat content, regular cheese is fine too.
• Low-fat milk: You can use any type of milk you have on hand – whole milk, 2%, or even unsweetened almond milk. Just note that lower-fat alternatives might make the pie slightly less rich.
• Fresh herbs: Don’t have fresh herbs? Use dried ones instead – just reduce the amount to 1 teaspoon since dried herbs are more concentrated. You can also mix and match different herbs based on what you like.
• Parmesan: Romano or Asiago cheese make good substitutes for Parmesan. In a pinch, you could even use extra cheddar, though you’ll miss out on that sharp, salty kick that Parmesan provides.

Watch Out for These Mistakes While Baking

The biggest challenge when making a vegetable pie is dealing with excess moisture from the vegetables, which can make your crust soggy – make sure to cook your broccoli and cauliflower until they’re just tender and let them cool completely before adding to the mixture. A common mistake is overmixing the Bisquick batter, which can lead to a tough, dense pie instead of a light and fluffy one – stir just until the ingredients are combined, and don’t worry about a few small lumps. To prevent a pale, undercooked top, position your oven rack in the middle and watch for golden brown spots as an indicator of doneness – if the top starts browning too quickly but the center isn’t set, cover loosely with foil and continue baking. For the best texture and flavor, let the pie rest for 10-15 minutes after baking, which allows it to set properly and makes it easier to slice.

What to Serve With Vegetable Pie?

This savory vegetable pie is filling on its own, but it pairs wonderfully with a few simple sides to round out your meal. A light mixed green salad dressed with lemon vinaigrette adds freshness and helps balance the richness of the cheese and eggs. If you’re serving this for dinner, consider adding some roasted cherry tomatoes on the side – they bring a nice pop of acidity that complements the mild flavors of the broccoli and cauliflower. For busy weeknights, I like to serve this with some crusty whole grain bread and butter on the side to make the meal more substantial.

Storage Instructions

Keep Fresh: Once your veggie pie has cooled down, pop it in an airtight container and store it in the fridge for up to 3 days. This pie actually tastes great cold or at room temperature, making it perfect for quick lunches or light dinners throughout the week.

Freeze: Cut the cooled pie into individual portions and wrap each piece in plastic wrap, then aluminum foil. Place them in a freezer bag and they’ll keep well for up to 2 months. It’s super handy to have a few pieces ready to go when you need a quick meal!

Warm Up: To enjoy your stored pie warm, heat it in a 350°F oven for about 10-15 minutes, or microwave individual slices for 1-2 minutes. If reheating from frozen, thaw overnight in the fridge first for best results. The cheese will get nice and melty again!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 50-55 g

Ingredients

• 1 tablespoon virgin olive oil
• 1½ cups chopped broccoli pieces
• 1½ cups chopped cauliflower pieces
• 1 small onion, diced into ¼-inch pieces (about 1 cup)
• 1 cup grated reduced-fat cheddar cheese (4 ounces)
• 2 large eggs, lightly beaten
• 1 cup low-fat milk (1% fat)
• ½ cup whole grain baking mix
• ¼ cup grated parmesan cheese, half set aside
• 1 tablespoon chopped fresh herbs (such as tarragon, basil, and dill)
• ½ teaspoon coarse salt
• ¼ teaspoon ground pepper

Step 1: Prepare the Pie Plate and Preheat the Oven

Begin by preheating your oven to 400ºF (200ºC).

Lightly oil or coat a 9-inch pie plate with nonstick cooking spray.

Set the pie plate aside for later use.

Step 2: Cook the Vegetables

In a large nonstick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.

Add 1½ cups of roughly chopped broccoli florets, 1½ cups of roughly chopped cauliflower florets, and 1 small onion (cut into ¼-inch dice) to the skillet.

Cook the vegetables, stirring frequently, until they become tender, approximately 8 minutes.

Season the mixture with ½ teaspoon kosher salt and ¼ teaspoon pepper for added flavor.

Step 3: Arrange Vegetables in the Pie Plate

Transfer the cooked vegetables into the prepared pie plate, spreading them out evenly.

Sprinkle 1 cup of shredded reduced-fat Cheddar cheese over the vegetable mixture.

Use a fork to gently mix the cheese into the vegetables, ensuring an even distribution.

Step 4: Prepare the Egg Mixture

In a medium-sized bowl, combine 2 large beaten eggs, 1 cup of 1% low-fat milk, ½ cup of whole grain baking mix, and 2 tablespoons of grated Parmesan cheese.

Reserve an additional 2 tablespoons of Parmesan cheese for topping later.

Add 1 tablespoon of chopped fresh herbs, ½ teaspoon kosher salt, and ¼ teaspoon pepper.

Whisk the ingredients together until well blended to form the egg mixture.

Step 5: Pour and Bake

Pour the prepared egg mixture evenly over the vegetables and cheese in the pie plate.

Ensure the liquid is spread throughout the dish to bind all ingredients together.

Step 6: Bake the Casserole

Bake in the preheated oven for about 25-30 minutes or until the top is golden and the filling is set.

The reserve Parmesan cheese can be sprinkled on top halfway through baking for an extra cheesy finish.

Allow the casserole to cool slightly before serving to enhance flavor and texture.

Enjoy your delicious veggie and cheese bake!