Impossible Ratatouille Pie

This “impossible” pie makes its own crust as it bakes. Sautéed ratatouille vegetables go into a pie plate, get topped with Monterey Jack cheese and a pourable batter of Bisquick, eggs, milk, and sour cream, and the batter sinks to the bottom and forms a tender crust underneath while the top sets into a golden, custard-like layer.

The vegetable base is a quick ratatouille: zucchini, eggplant, tomato, green pepper, onion, and garlic sautéed until just crisp-tender with thyme and pepper. Pre-cooking them ensures they’re flavorful and not watery, which would make the pie soggy.

Sour cream in the batter adds richness and a slight tang that complements the Mediterranean vegetables. It’s a small addition but you’d notice if it were missing.

Chef Tips

• Cook the vegetables until crisp-tender, not soft. They continue cooking in the oven, and mushy vegetables release water into the batter.
• Blend the batter ingredients until completely smooth. Lumps of baking mix create dense, doughy pockets in the finished pie.
• Let the pie stand 5 minutes after baking. The custard sets as it rests, and slices hold together cleanly.

Variations

• Add sliced black olives and crumbled feta instead of Monterey Jack for a Greek-inspired version.
• Stir fresh basil into the vegetables for a brighter, more summery flavor.
• Swap Bisquick for a gluten-free baking mix to make this celiac-friendly.