Recipe by Lorraine of AZ
I love the impossibly easy pies. They are so easy to put together and bake up to be delicious. I think they make a fine summer meal, even if you do have to use the oven to make it. This is a basic recipe that you can vary any way you wish, depending on what is in the refrigerator. I used sauteed onions, cooked asparagus and Cheddar cheese (being inspired by Chef Silky's Asparagus Cheddar Quiche.) Cooked meat may be added along with the vegetables, if desired. I'm not positive but I think the recipe comes from "Frozen Assets."
Top Review by peachy_pie
Good stuff... it's the day before payday, and I always set aside a few eggs to make a frittata with leftover veggies, but this was a nice change. I used spinach and red capsicum, and it worked really well with the nutmeg. Thanks!
- 1 1⁄2 cups milk
- 1⁄2 cup biscuit mix, such as Bisquick (lowfat Bisquick is okay)
- 3 eggs, lightly beaten
- 1⁄4 teaspoon salt (optional)
- 1⁄8 teaspoon pepper
- 1 dash nutmeg or 1 dash ground mace
- 1⁄2-1 cup cooked asparagus, coarsely chopped (any desired cooked vegetable, or combination of cooked vegetables may be used)
- 3⁄4 cup cheese, grated (most any variety you wish, more is okay but not less than 3/4 cup)
- 1⁄3 cup onion, chopped (or more)
Directions See How It's Made
- Preheat oven to 400 degrees. Lightly grease pie pan.
- Whisk millk, buscuit mix, eggs, salt, pepper and nutmeg until smooth, and pour into pan.
- Lightly saute onions. Sprinkle over egg mixture along with cooked vegetable(s) and cheese and meat if used.
- Bake in preheated oven for 30 minutes until golden brown and knife inserted near center comes out clean. Let stand 10 minutes before serving, if serving fresh.
- Cooled pie may also be wrapped right in its pan, labeled and frozen. You may serve pie cold after thawing; or heat the thawed pie at 350 degrees for 20 minutes.