Impossible Vegetable Pie
Brighten up your dinner table with this Impossible Vegetable Pie, a vibrant and wholesome dish that's as easy to make as it is satisfying. Bursting with the natural sweetness of zucchini, carrot, and bell peppers, this savory pie is bound together with a fluffy, custard-like batter made from eggs, milk, and a touch of olive oil. A layer of shredded cheddar cheese and fresh green onions adds a rich, savory depth that pairs perfectly with the tender, baked vegetables. Ideal for a quick weeknight dinner or a crowd-pleasing vegetarian brunch option, this one-dish wonder is prepped in just 20 minutes and baked to golden perfection in 40. Whether served as a standalone entrée or alongside a crisp green salad, the Impossible Vegetable Pie is a comforting, versatile recipe that's sure to become a family favorite.
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Recipe Information
Ingredients
- 1 tablespoon Butter (for greasing)
- 1 cup Zucchini
- 1 cup Carrot
- 1 cup Bell pepper
- 1 cup Cheddar cheese, shredded
- 0.5 cup Green onions, chopped
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 large Eggs
- 1 cup Milk
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a baking dish with 1 tablespoon of butter.
Grate the zucchini and carrot, and dice the bell pepper. Set the vegetables aside.
Sprinkle the greased dish with the shredded cheese and chopped green onions, spreading them out evenly.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and pepper.
In a separate, larger bowl, beat the eggs, then mix in the milk and olive oil.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, whisking until you achieve a smooth batter.
Fold the grated zucchini, carrot, and diced bell pepper into the batter, ensuring that the vegetables are evenly distributed.
Pour the batter with mixed vegetables into the prepared pie dish, smooth out the top with a spatula, and make sure everything is evenly spread.
Bake in the preheated oven for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the pie to cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
