Impossible Tuna & Cheddar Pie

“Impossible” pies make their own crust as they bake. Bisquick mixed into an egg and milk batter sinks to the bottom of the pie plate and forms a soft, biscuit-like base while the tuna and cheddar filling sets on top. No pie dough, no rolling, no blind baking.

Browning the onions in butter first is the step that separates a good impossible pie from a bland one. Those slow-cooked, caramelized onions add a sweetness that counters the saltiness of the tuna and sharpness of the cheddar.

Sliced tomatoes and the remaining cheese go on during the last few minutes, just long enough for the cheese to melt and the tomatoes to soften without releasing too much juice.

Kitchen Tips

• Drain the tuna thoroughly. Excess liquid from the cans thins the egg custard and prevents it from setting properly.
• Blend the egg-milk-Bisquick mixture until smooth. Lumps of baking mix don’t dissolve during baking and leave pasty spots in the crust layer.
• Check doneness with a knife inserted in the center. It should come out clean. If it’s wet, give it another 5 minutes.
• Let it cool for 5 minutes before cutting. The custard needs time to set or it runs when sliced.

Variations

• Use canned salmon instead of tuna for a richer, more flavorful pie.
• Add a can of drained mushrooms to the filling layer for extra texture.
• Swap cheddar for Swiss cheese for a milder, nuttier flavor.