Another veggie recipe, no surprise. It's a
Betty Crocker recipe, though there are similar ones out there that are just a little different. This has a half cup of Bisquick in it, so with the milk there is close to one carb serving in a quarter of the pie. I tweaked it a little bit -- the recipe link above has some suggestions for different versions of it, as well.
I used a 12 ounce package of frozen broccoli flowerets, which I microwaved for 3 minutes, then drained on some paper towels while it cooled a bit. Next I mixed the broccoli with a half cup of chopped onions, a half cup of chopped orange pepper, and a cup of 2% shredded colby jack cheese, (or a sharp cheddar). I added salt, seasoned pepper, parsley, basil, and Italian seasonings.
I greased a pie pan and filled it with the broccoli mix. I then put tomato slices over the top.
I mixed two eggs, one cup of skim milk, and a half cup of Bisquick. Thoroughly. I poured it over the top of the broccoli pie filling and put it in a 375 degree oven for about 40 minutes, until it was brown.
It makes about 6 servings. It went really well with pork, according to JB, and I found it to be a nice change of pace from my usual vegetable choices. I've since made it with a package of mixed broccoli and cauliflower, which was also good -- turkey burgers were the main course that time. I left the peppers out of that one. It heats up well in the microwave as leftovers, too. It will definitely make it into the rotation, though with the eggs and cheese, it has a few more grams of saturated fat than I'd prefer.
I used a 12 ounce package of frozen broccoli flowerets, which I microwaved for 3 minutes, then drained on some paper towels while it cooled a bit. Next I mixed the broccoli with a half cup of chopped onions, a half cup of chopped orange pepper, and a cup of 2% shredded colby jack cheese, (or a sharp cheddar). I added salt, seasoned pepper, parsley, basil, and Italian seasonings.
I greased a pie pan and filled it with the broccoli mix. I then put tomato slices over the top.
I mixed two eggs, one cup of skim milk, and a half cup of Bisquick. Thoroughly. I poured it over the top of the broccoli pie filling and put it in a 375 degree oven for about 40 minutes, until it was brown.
It makes about 6 servings. It went really well with pork, according to JB, and I found it to be a nice change of pace from my usual vegetable choices. I've since made it with a package of mixed broccoli and cauliflower, which was also good -- turkey burgers were the main course that time. I left the peppers out of that one. It heats up well in the microwave as leftovers, too. It will definitely make it into the rotation, though with the eggs and cheese, it has a few more grams of saturated fat than I'd prefer.
8 comments:
It looks (and sounds) yummy, but is it really pie? Where's the crust? I was about to say, where's the sweets, but then there is Shepherd Pie. Does that have a crust? I must go and do some research of my own.I love pie. Nice posts.
I 100% approve of this Pi(e) day post. Looks yummy!
Looks tasty as all get out. I'd add a few 'shrooms myself, but that's because I like the fungi.
BDE -- The fun part of this pie is that it does indeed have a crust. The milk, egg, bisquick mixture settles and makes a bottom crust.
Emily -- Thank you. I thought you might like it.
Pi man -- 'shrooms would be good in this.
Cool. I like crusts but they are often a pain to make. This sounds easy. Yay Pi(e)Day.
P.S. - I did not have enough time to make a pie myself, but I do plan to rectify that this coming weekend. If it turns out, there will be a post to follow. :-)
How about key lime and then inviting me over?!
I was thinking of a variation on this, actually:
http://tiny.cc/iwctd
Mom - You are more than welcome to come over and help me eat it, particularly as my roommate is out of town. :-)
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