Amazing Impossible Italian Pie
Submitted by MadMax
This crustless Italian sausage pie forms its own golden Bisquick crust while it bakes. Stuffed with gooey mozzarella, tangy sour cream, and fresh scallions for a savory one-dish dinner ready in an hour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsForget wrestling with pie dough. This impossible Italian pie does the work for you, forming its own golden crust right in the oven thanks to a simple Bisquick batter whizzed up in the blender.
Crumbled Italian sausage gets layered with gooey mozzarella and chopped scallions, then the custard mixture of eggs, sour cream, milk, and baking mix goes right over the top. As it bakes, the edges crisp up while the center sets into something between a quiche and a savory bread pudding.
The sour cream keeps things rich and tender. The scallions bring a fresh bite that cuts through all that melty cheese. And because the blender handles half the prep, you’re looking at maybe 15 minutes of actual hands-on time before the oven takes over.
This feeds eight and works just as well on a Tuesday night as it does sliced up at a weekend brunch.
Chef Tips
- Use hot Italian sausage for a spicy kick, or mix sweet and hot for the best of both worlds.
- Drain the sausage thoroughly so the bottom stays crisp. Press it into a paper towel-lined colander for a minute.
- Let the pie rest 5 minutes after pulling it from the oven. The custard firms up and slices much cleaner.
- Swap in provolone or fontina if you want a sharper, more pronounced cheese flavor that leans into the Italian roots.
Ingredients
Directions
- Preheat your oven to 350°F (180°C) and grease an 11×7-inch baking dish with butter or cooking spray to ensure easy release.
- In a skillet over medium heat, brown the sausage, breaking it into crumbles as it cooks for about 8-10 minutes until no pink remains.
- Drain excess fat from the sausage using a colander or paper towels, then spread the crumbles evenly in the bottom of the prepared dish.
- Scatter the sliced scallions over the sausage, followed by an even layer of shredded mozzarella.
- In a blender, combine the sour cream, Bisquick, eggs, milk, salt, and pepper. Blend on medium speed for 1 minute until the mixture is smooth and frothy.
- Pour the blended mixture gently over the sausage, scallions, and cheese in the dish, letting it settle evenly.
- Bake in the preheated oven for 35-45 minutes, until the top turns golden and a knife inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes to firm up before slicing and serving warm.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat slices in the microwave for that fresh-baked feel.
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