Impossible Brunch Pie
This is an okay recipe. I have eaten tastier ones similar to this, but none of these I have put it in my recipe box to maybe use again.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
broccoli, frozen
chopped |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cottage cheese
|
*
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
margarine
melted |
|
| 2 | large |
eggs
|
|
| 1 | each |
tomatoes
peeled and thinly sliced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
broccoli, frozen
chopped |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cottage cheese
|
*
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
margarine
melted |
|
| 2 | large |
eggs
|
|
| 1 | each |
tomatoes
peeled and thinly sliced |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.
Heat oven to 350℉ (180℃).
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.
