IMPOSSIBLE GREEN BEAN
AND PEPPERS PIE
This is a wonderful vegetable pie! It can grace any table and people will devour it happily is my guess. This is a copycat of the original Bisquick Impossible Green Bean Pie, but with my own changes and inclusions. We thought it was lovely and it disappeared pretty fast! It is colorful inside due to the peppers that I used and that was my thought – to make it an interesting and pretty pie.
8 oz fresh green beans (250 g)
2 tbsp olive oil (30 mL)
1 red pepper
1 yellow pepper
2 tsp minced garlic (10 mL)
1 cup shredded Cheddar cheese (250 mL)
3 large eggs
1 cup whipping cream (250 mL)
1/2 cup water (125 mL)
3/4
tsp salt (3 mL)
1/4
tsp black pepper (1 mL)
1 cup Biskmix, recipe below (250 mL)
Biskmix:
1 cup PLUS 6 tbsp Gluten-Free Bake Mix 2 (340 mL)
2 tsp baking powder (10 mL)
1/4 cup butter (60 mL)
Preheat the oven to 400°F (200°C).
Cook green beans in boiling water until tender,
around 10 to 15 minutes. Drain.
In large frying pan, in olive oil, and over medium
heat, stir fry peppers until turning soft.
Add garlic and stir fry another minute.
Combine green beans and peppers in 9-inch (23 cm) pie dish. Sprinkle with Cheddar cheese.
In medium bowl, whisk eggs with whipping cream, water, salt and black
pepper. Whisk in Biskmix vigorously
until as smooth as possible. Pour over
vegetables. Bake 25 to 30 minutes or
until knife inserted in center comes out clean.
Biskmix: In medium bowl, combine Gluten-Free Bake Mix2 and baking powder. Cut butter
into small pieces and using fingers rub the butter into the dry ingredients (or
use a food processor with a pulse button), until the mixture is crumbly and the
butter is evenly distributed.
Helpful Hint: Any leftover Biskmix can be used as a filler for meat loaf or meatballs or used in vegetable fritters.
Yield: 8 servings
1
serving
299.1
calories
11.1
g protein
25.7
g fat
1.6 g fiber
6.3
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
.JPG)
AND A FEW MORE BISKMIX RECIPES