Impossible brunch pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chopped broccoli, frozen |
| 1 | cup | Sour cream |
| 1 | cup | Cottage cheese |
| ½ | cup | Bisquick® baking mix |
| ¼ | cup | Margarine -- melted |
| 2 | eaches | Eggs |
| 1 | each | Tomato |
| Peeled and thinly sliced | ||
| ¼ | cup | Parmesan cheese -- grated |
Directions
Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.
Heat oven to 350 degrees. Grease pie plate, 9x1¼ inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes.
6-8 servings.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 ½ inches.
Bake about 35 minutes.
Recipe By : Bisquick "No Time to Cook" Recipe booklet