Well rounded dinner, in a pie?

Have you ever had too many veggies in your fridge at one time and were worried that some made go bad before you had time to eat them? Well the following recipe is something I make almost weekly to use up vegetable from my CSA.

With our CSA, there has been a few weeks where we were overwhelmed with greens. For instance, this past week we had chard, beet greens, and brussel spout greens to use. So we washed them and chopped them and turned them into an impossible pie.

Growing up my mom often made me a version of Impossible Pie, and I think it has that name because the pie has no crust to start, but then when it comes out of the oven it turns out as a pie.

When making an impossible pie, anything that is going to go into the pie must be cooked before baking. So, while my husband cleaned and chopped the greens I began to heat some EVOO with some minced garlic and onions, which were also from the CSA. I then added the greens to the pan with a half of a bag of Morningstar Farms crumbles. I seasoned the mixture with salt, pepper, and some Mrs. Dash Italian Medley. I sauteed this mixture for about 5 minutes.

All of these greens were for 2 pies and I still had some sauteed greens left over. I put enough of the filling to cover the bottom of the pie pan. For my husband's pie I covered the top of the greens mixture with some pepper jack cheese.

For the mixture for 1 pie, I used 3/4 cups of liquid egg whites, 1/2 cup skim milk, and 2/3 cup of Heart Smart Bisquick. While Bisquick isn't the cleanest item in my kitchen, this whole pie uses only 2 servings of Bisquick because 1 serving is 1/3 cup. I hope to work on altering this recipe to add some whole wheat.

Here is the pie all done and ready to enjoy.

I have made these pies with broccoli, zucchini, and all sorts of greens. It is a great source of carbs, protein, and healthy fat. If you aren't afraid of too many vegetables in one meal, you can serve this with a side salad or some soup.