Inn on Hillwind's Veggie Pie

Number of Servings: One pie (makes four servings).
This recipe is adapted from a "back of the box" recipe for a Bisquick "Impossible Pie." This dish showcases our local cheesemakers, an industry for which Plymouth is famous.

Measurement and ingredient list (in order of use):

  • 2 cups Sargento shredded "Four-Cheese Blend" Mexican cheese
  • 1/4 cup fresh broccoli florets, chopped
  • 1/4 cup chopped green onion
  • 1/4 cup fresh mushrooms, sliced
  • 1/4 cup halved cherry or grape tomatoes
  • 1/2 cup Bisquick
  • 2 eggs
  • 1 cup milk

Preheat oven to 400 degrees. Grease (or spray) one 9″ glass pie plate. Spread 2 cups shredded cheese on bottom of greased pie plate. Place broccoli, mushrooms, onion and tomatoes on top of cheese. Set aside. Blend together Bisquick, eggs and milk for 2-3 minutes with electric mixer, making sure that Bisquick is dissolved. Pour mixture over vegetables and cheese and bake at 400 degrees for 20 to 25 minutes. Top of pie should be golden when done. Cut into four equal wedges and garnish with a slice of tomato. Serve with ham, bacon or sausage and fresh baking-powder biscuits.

Tips & Variations: This recipe works equally well (and tastes every bit as good) when Gluten-free Bisquick is substituted for regular Bisquick. If these aren't your favorite veggies, you can substitute whatever you like.