I had an unexpected call from a friend visiting Portland and invited her up to the lake for lunch. Lunch had to be something that was simple to put together, knowing that she would arrive at the cottage in less than hour. It had to be vegetarian as she doesn’t eat any kind of meat.
The previous evening, I had made a grilled vegetable dish and had plenty left over. The vegetables would go into whatever I would serve for lunch. I remembered a recipe from years ago called Impossible Pie. It was quick, very good and could be made with any number of different ingredients. In no time, I had a vegetable pie in the oven and a simple salad made. It was cooling on the counter when she arrived.
Roasted Vegetable Impossible Pie
- 2 1/2 c. cooked vegetables (mine were zucchini, onion and tomato)
- 2 eggs
- 1 c. shredded sharp cheddar cheese
- 1 c. Bisquick
- 1 c. milk
- 1 t. salt
- 1/2 t. pepper
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. dry thyme, crumbled
- 1/2 t. dry oregano, crumbled
Preheat oven to 400 degrees. Butter a glass pie plate and place vegetables in the bottom. Mix eggs, milk and seasonings in a bowl. Add the Bisquick and mix until there are no lumps. Stir in cheese and pour mixture over the vegetables. Place pie plate on a baking sheet. Bake in the oven for 35 to 40 minutes until golden brown and a toothpick placed in the center comes out clean. Cool on a rack.
In less than an hour, I had a light vegetarian lunch that was delicious using leftovers and items from my pantry. I was able to spent time visiting instead of panic shopping and cooking.