Garden Vegetable Pie, a summer favorite

garden vegetable pie

I’m a sucker for garden vegetables. Add the word PIE  and it makes it even more appealing. I especially love this easy Garden Vegetable Pie recipe because it can be served as a main dish for dinner with a yummy salad, or as a breakfast dish with a side of fruit.

I’m by no means a food blogger, and it’s obvious I’m no food photographer, but I promise, this recipe is easy, family approved and totally worth trying.

garden vegetable pie 2You probably have most if not all of the ingredients already.

You will need…

2 cups steamed, chopped broccoli * or chopped spinach (1 box frozen)

1/4 cup chopped onion **

1/2 cup additional vegetables such as grated carrots, tomatoes, peppers, or mushrooms.

1/2 cup shredded cheddar cheese

1 & 1/2 cup milk

3/4 cup Bisquick baking mix

3 eggs

1 tsp salt

1/4 tsp pepper

garden vegetable pie slicePreheat oven to 400 degrees.

Lightly grease a deep pie plate.

Defrost and DRAIN spinach or broccoli and mix with vegetables and cheese in pie plate.

Beat milk, Bisquick, eggs, salt and pepper until smooth. (I use a wire wisk for this part, you do not need an electric mixer.) Pour over veggies and cheese in pie plate.

Bake for 30 minutes. If the top is looking too brown for your liking, cover with aluminum foil for the last few minutes of cooking.

Let sit 5 minutes or so before cutting into pie pieces.

garden vegetable pie slice 2

*I have used frozen (steam in the bag) broccoli, as well as steamed fresh broccoli.

**If you do not like onions, substitute another vegetable to equal 3/4 cup total veggies.

***I have also added real bacon bits or ham to my garden pie. It’s fun to try different combinations.

Some of my favorite combinations are Spinach, onions, cheese and mushrooms.  Also, broccoli, cheese, onions, tomatoes, and bacon bits.

If you try  these or other combinations, let me know what you love.