Garden Vegetable Pie

• 2 cups fresh broccoli — small florets
• ½ cup yellow onion — small dice
• ½ cup green bell pepper — small dice
• 1 cup cheddar cheese — shredded
• 1 ½ cups milk
• ¾ cup Bisquick
• 3 eggs
• 1 teaspoon salt
• ¼ teaspoon black pepper

Garnish

• As needed paprika (optional) — ground, optional
• As needed parsley (optional) — chopped, optional

1. Prepare the Oven: Set a rack in the center of the oven. Heat oven to 400°F and lightly grease a 10-inch pie plate at least 1½ inches deep.
2. Cook the Broccoli: In a medium saucepan, bring 1 inch of lightly salted water to a boil over high heat. Add the broccoli, cover, return to a boil, and cook about 5 minutes, until bright green and almost tender but not soft. Drain thoroughly in a colander and let stand 2–3 minutes so excess water and steam can escape.2 cups fresh broccoli
3. Fill the Pie Plate: Spread the broccoli, onion, green pepper, and cheddar cheese evenly in the prepared pie plate.½ cup yellow onion, ½ cup green bell pepper, 1 cup cheddar cheese
4. Make the Batter: In a mixing bowl, whisk together the milk, Bisquick, eggs, salt, and black pepper for about 1 minute, or combine them in a blender for about 15 seconds, until smooth.1½ cups milk, ¾ cup Bisquick, 3 eggs, 1 teaspoon salt, ¼ teaspoon black pepper
5. Assemble the Pie: Pour the batter slowly and evenly over the vegetables and cheese, allowing it to settle into the spaces between them.
6. Bake: Bake uncovered for 35–40 minutes, until the top is puffed and golden, the center is set, and a knife inserted halfway between the center and edge comes out clean. The center should reach 160°F when checked with an instant-read thermometer.
7. Rest and Serve: Let stand for 5 minutes. If desired, sprinkle with ground paprika and chopped parsley. Slice into 6 wedges and serve warm.paprika and chopped parsley, optional