Crustless Impossible Breakfast Pie with Vegetables
As an Amazon Associate, I earn from qualifying purchases.
Impossible breakfast pie is packed with eggs, vegetables, and cheese for a simple make-ahead meal that’s hearty, flexible, and easy to reheat. It has all the comfort of quiche without making a crust, which means less work and faster prep. It’s perfect for breakfast, lunch, or breakfast-for-dinner on busy days.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
This impossible quiche is always on the table at our family brunch gatherings. It’s inspired by the vintage recipe for Impossible Pie made popular on old Bisquick boxes, known for creating its own light crust as it bakes. For this version, I swapped the biscuit mix for flour to keep it a little lighter and made with simple pantry ingredients
Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45Minutes
Serves: 8 – Slices
What I love about this recipe is how quick and simple it is to make. With no crust to prepare. The flour gives it a light base instead of the thicker crust found in the classic version, which keeps this breakfast bake lighter while still being tasty and satisfying.
Ingredient Notes
- Flour – Whole wheat adds a heartier texture, while all-purpose keeps it lighter. Both work well.
- Milk – Dairy or unsweetened plant-based milk both work here.
- Vegetables – Use what you have on hand such as broccoli, peppers, zucchini, spinach, asparagus, or mushrooms.
- Cheese – Swiss cheese adds classic flavor, cheddar cheese is sharper, and parmesan gives a saltier finish.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Impossible Vegetable Pie
- Prepare: Heat the oven to 400°F. Dice the vegetables, shred the cheese, and warm the olive oil in a large skillet over medium heat.
- Cook the Vegetables: Add the vegetables to the hot oil and cook for about 3 minutes, until they start to soften. Then top the veggies with 1/2 cup of cheese.
- Prepare the Egg Batter: Whisk the eggs in a bowl and add the flour, nutmeg, and milk, and blend together with a whisk or mixer.
- Put it Together: Pour the batter over the vegetables in the skillet or pie plate and bake for 25 minutes, until golden brown. Cool 5 minutes, then slice and serve.
How to Make it Your Way
This breakfast pie is an easy recipe to change based on what you have on hand or the flavor you’re craving.
- Mexican-style – Use bell peppers, poblano, tomato, and zucchini. Add ¼ to ½ teaspoon chili powder and serve with salsa on the side.
- Add meat – Stir in about ¼ pound cooked sausage, ground beef, or crumbled bacon to make it heartier.
- Dairy-free – Use non-dairy milk and skip the cheese, or add a little nutritional yeast for a subtle cheesy flavor.
- Gluten-free – Swap the flour for your favorite gluten-free blend.
Serving Suggestions
Serve this savory breakfast pie with fruit salad, turkey sausage , or for a Rosemary Garlic Smashed Potatoes for a simple breakfast or brunch.
It’s also a great breakfast-for-dinner main dish with air fryer baby potatoes and a salad.
How to Store Leftovers
Like many casseroles, this breakfast pie tastes even better the next day, so it’s worth making extra. It’s also good to have on hand for a quick grab and go breakfast during the week.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, let the pie cool completely, then freeze in a freezer-safe container for up to 3 months. For easy grab-and-reheat meals, cut it into single portions before freezing.
Thaw overnight in the refrigerator and reheat in a 350°F oven or microwave until warmed through.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Impossible Breakfast Pie with Vegetables
Equipment
Ingredients
- 6 eggs
- 1/2 cup whole wheat flour
- 1/2 cup milk
- 3 ounces chopped mushrooms about 4 medium caps
- 1/2 cup diced vegetables such as : broccoli zucchini, spinach, asparagus, tomatoes, kale)
- 1/8 cup diced red bell pepper
- 1/4 cup diced onion approximately 1/2 small onion
- 1/2 cup grated cheese such as cheddar jack, parmesan, Swiss
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400 degrees.
- Chop the vegetables.
- Heat the olive oil in a skillet and cook the vegetables for 3 to 5 minutes.
- Turn the heat off and spread the shredded cheese over the top.
- Whisk the eggs, flour and nutmeg together in a mixing bowl.
- Pour the mixture over the vegetables and cheese in the pan and bake for 20 to 25 minutes.
- Remove the pie from the oven and allow it to cool off for at least five minutes before slicing.
Video
Notes
- After cooking the vegetables, you may need to add a little bit of oil to prevent the pie from sticking to the pan.
- If you don’t have an oven-proof skillet, you can saute the vegetables and add them to an oven-proof casserole dish with the other ingredients and bake.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
No, this recipe has a small amount of flour mixed into the eggs to form a thin batter, which gives it more structure than a frittata.
The flour creates a light base as it bakes so you et a texture that’s closer to a soft, crustless quiche without the extra work of making crust.
It’s similar, but lighter and easier. You still get that savory, sliceable texture, just without the heavy crust or extra prep.
This looks great and I would add mozzarella to the mix also and it’s my favorite thing to make with cheese melted on top.
Hi Ken! Mozzarella sounds good as an addition!