Garden Vegetable Pie

Broccoli: Cut the broccoli into small, even florets and cook it only until barely tender. It will finish softening in the oven.
Drain Well: Let the broccoli drain and steam off for a few minutes before adding it to the pie plate so the center does not turn watery.
Cheese: Sharp cheddar gives the best flavor, but mild cheddar, Monterey Jack, or a little Swiss can also work.
Vegetables: Cauliflower can be substituted for the broccoli. A small handful of mushrooms or diced tomato can also be added, but they should be cooked or thoroughly drained first.
Texture: The Bisquick batter settles around the filling and bakes into a tender, crust-like edge with a soft, quiche-like center. The 5-minute rest helps the pie firm before slicing.
Make Ahead: Arrange the vegetables and cheese in the pie plate up to 1 day ahead, cover, and refrigerate. Mix and pour the batter just before baking. The baked pie can also be reheated gently by the slice.
Storage: Refrigerate within 2 hours in an airtight container for up to 4 days. Reheat individual slices in the oven or microwave until hot throughout; reheated leftovers should reach 165°F.
Serving Suggestions: Serve with Fruit Salad, Crispy Roasted Potatoes , Spinach Salad , or Sunrise Cinnamon Rolls .

Name: Garden Vegetable Pie
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 cups fresh broccoli; ½ cup yellow onion; ½ cup green bell pepper; 1 cup cheddar cheese; 1 ½ cups milk; ¾ cup Bisquick; 3 eggs; 1 teaspoon salt; ¼ teaspoon black pepper; As needed paprika; As needed parsley

The batter finds its way around the vegetables as it bakes, forming its own tender edge in the pie plate. The center cuts into neat, cheesy wedges without a separate pastry crust.

By Betty Lou Gardner1 hrUpdated 2026-08-25

This Garden Vegetable Pie is one of those practical little recipes that can move from breakfast to lunch to supper without much fuss. The Bisquick batter settles around the broccoli, peppers, onion, eggs, and cheese as it bakes, giving you a soft quiche-like center with just enough structure to slice cleanly. It is simple, dependable, and especially nice when you want something warm from the oven without making a pie crust.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like recipes like this because they don’t ask for a proper crust and still come out looking like you made something special. It’s a good way to use a bit of broccoli, onion, and pepper when there is not enough of any one thing to make a whole dish. Be sure to drain the broccoli well, or the pie will be too soft in the middle. A little extra cheese over the top before baking never hurt it any.