Vegetable Pie with Peppers (Quiche)

This impossible-style quiche skips the pastry crust entirely. A blend of Bisquick, milk, and eggs gets poured over par-cooked broccoli, mushrooms, bell peppers, onion, and a mix of cheddar and Monterey Jack cheese. As it bakes, the Bisquick settles to the bottom and forms its own light crust while the top sets into a fluffy, custard-like filling.

Par-cooking the vegetables before adding them to the pie dish is what keeps the finished quiche from being watery. Raw broccoli and peppers release too much moisture during baking and make the center soggy.

The half-cheddar, half-Jack cheese blend gives you sharp flavor from the cheddar and smooth, stretchy melt from the Jack.

Pro Tips

• Cook the vegetables until just barely tender. They continue cooking in the oven. Fully cooked veggies turn mushy after 40 minutes of baking.
• Drain the vegetables thoroughly. Shake them in a colander and blot with a towel. Residual water is the enemy of a set custard.
• Test with a knife, not a toothpick. Insert it halfway between the center and edge. It should come out clean.
• Let it rest 5 minutes before cutting. The custard firms up and slices hold together instead of collapsing on the plate.

Variations

• Spinach and feta: Replace the broccoli with thawed, squeezed spinach and the cheese blend with crumbled feta for a Greek-style quiche.
• Ham and Swiss: Add cubed ham and swap the cheese for Swiss for a heartier, meat-filled version.
• Cauliflower cheddar: Use cauliflower florets instead of broccoli and go all-cheddar for a milder, kid-friendly option.