Recipe redux: broccoli pies.

Broccoli pies.

When I started off blogging, I was totally into using shortcuts and mixes to amp up recipes. I saw nothing wrong with it. Then there became a sort of food blogger revolution where everyone HATED cake mix/pancake mix/anything pre-made and went insane to prove they never used it. There were actually little badges people put on their blogs to that effect. Seriously. So I guess I was guilted into thinking that every mix is bad, and that I should make everything from scratch.

Well, no. I’m sorry but… just no. Ain’t nobody got time fo’ dat.

I love, love, love, love making cakes and breads and cookies and pies from scratch. I’ll do it all day. However I am not above using a pancake mix or a frozen pie crust if I have to/choose to. And yeah- sometimes I make cakes with cake mix, since Jay loves it. So what?

Broccoli pies.

The idea behind these cups of deliciousness you see before you is very old. It’s also known as “impossible broccoli pie” because of how it’s so impossibly easy. All of the recipes are made with Bisquick, which if you’re not American is a pancake/baking mix that can be used to make all sorts of things like biscuits, waffles, etc. The recipe itself came from a Bisquick box, I believe. It just so happens the first time I heard about these was from my friend Brianne, about 4 or 5 years ago. I don’t know why I never knew about them before. But after making them, I just had to post about them.

Then, more recently, and after I’d forgotten about them for a long time, we found a handwritten recipe of Jay’s grandma’s for “vegetable pie;” which is essentially the same exact thing as these. Except she added zucchini and green peppers to hers, and baked it in a cake pan. Mind. Blown. How many incarnations does this have!?

I don’t have a whole lot of mental capacity these days… I’m getting married April 3 (HOLYFUCKINGSHITNINEDAYS), so my brain is mush. No, not really mush. Just otherwise occupied with making sure that everyone/everything is set. I picked up the wedding bands on Friday so shit is getting REAL. I need easy stuff that I don’t have to think too much about or put too much planning in to make, because, well duh.

These little broccoli things are just about the easiest things ever to make, and write about. I think when my husband– whoa, trippy to write that- goes on his European tour later on in April, there will be a lot of these made. And probably this too. And Chinese food orders.

Broccoli pies.

BROCCOLI PIES

Ingredients:

  • 1 cup Bisquick
  • 1 package (like the old ghetto square boxes) frozen chopped broccoli (or spinach) thawed (drained too if you’re using spinach) OR not-quite 2 cups fresh chopped broccoli, steamed or lightly boiled just until cooked through
  • 4 eggs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1/2 cup grated parmesan or romano cheese
  • 1/2 cup chopped onion
  • 1/4 cup vegetable oil

Directions:

  1. Beat eggs, oil, onion and cheeses together.
  2. Stir in broccoli and Bisquick. Mix until thoroughly combined.
  3. Bake in square pan at 400° F for 15-20 minutes, or put them in regular muffin pans (get about 10) and bake at 375° F for 15-25 minutes, or in the mini muffin pans at 350° F for about 10 minutes, all until the top has just a hint of brown (I like mine a bit darker).
  4. Enjoy at room temperature or just slightly warm. Will keep in the fridge for 3-5 days, and can freeze for a week or two.

Broccoli pies.

Ugh; crusty little perfect golden brown tops. Love them. Whats sexier than that? Other than a beard & man bun, I mean.

The moral of the story with these is that you can really make them however you want. Take the base of the recipe and build on it. I’ve made them with cheddar cheese, I’ve used white or yellow onions, and fresh and frozen broccoli. I’ve never added peppers, but I’d like to try. Add some zucchini like Jay’s grandma. White cheddar is great as well as yellow, but be sure to use sharp for the most flavor. Or maybe try a Monterey Jack cheese! Make them in a square or round cake pan, as muffins, or as little loaves. It’s totally up to you. Whatever you do, don’t give two shits about other people making you feel bad about using Bisquick.

On that note- I probably won’t be around until sometime into April, like I said, my wedding & all that jazz. So have a very, very, happy Easter, Passover, spring, whatever! I’ll try to come back soon after with pictures, I promise.

Soundtrack: Frank Sinatra – “Fly Me to The Moon”
Sources & Credits: Vintage muffin tin; Mirro, glass mixing bowl; Williams-Sonoma.
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19 comments

  1. Jenn

    Congratulations on your upcoming wedding! I think in your flustered state, you forgot to tell us how much Bisquick to put in these amazing little bites of awesome! Thanks for all the amazing recipes!

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