Green Bean Pie

This savory green bean pie is an impossible pie: no rolling out dough, no blind baking, no fussing with a crust at all. Bisquick, milk, and eggs get blended into a thin batter, poured over the vegetable-cheese filling, and the mixture forms its own crust as it bakes. It puffs up golden around the edges and sets into a quiche-like center.

Fresh green beans get blanched first, which is a step you shouldn’t skip. Raw beans would release water into the pie as it bakes, making the bottom soggy. Blanching also takes the edge off their raw crunch so they’re tender throughout.

The filling is straightforward: beans, mushrooms, onion, garlic, and shredded cheddar tossed together in the pie plate. The batter goes right over the top and works its way down through the vegetables during baking. The cheese melts into the batter, creating pockets of gooey cheddar throughout.

Pro Tips

• Drain the blanched beans and the canned mushrooms thoroughly. Excess moisture is the enemy of a set, sliceable pie.
• Use sharp cheddar for the most flavor impact. Mild cheddar will melt well but won’t contribute much taste against the garlic and onion.
• The pie is done when a knife between the center and edge comes out clean. The very center should be just barely set.
• Let it cool for 5 minutes before cutting. Slicing immediately and the filling runs.

Variations

• Add crumbled cooked bacon on top of the bean mixture before pouring in the batter.
• Use fresh sliced mushrooms sauteed in butter instead of canned for better texture and flavor.
• Swap the cheddar for Swiss or Gruyere for a more refined, nuttier flavor.