Tuesday, October 8, 2013


Every week I go through my fridge and give it a clean out.  

I don’t mean a scrub down because I’m not that thorough; although I did write a post about cleaning my refrigerator and it’s one of my most re-Pinned, articles on Pinterest!  There are an awful lot of folks out there who don’t like cleaning their refrigerators…just sayin’; ) 

I go through the drawers and see what I have, what needs tossing, and what I need.  I really do hate to toss anything out though so sometimes I just pull all the little bits from the refrigerator, put them out on the counter and see what I can come up with.

Remember those “Impossible Pies”, made with Bisquick, that were all the rage in the early 80’s?  (Did I just age myself?)  They were one of my mom’s go to dishes, and we all loved them.  I’m not sure why Bisquick called them Impossible Pies since they’re so easy to make!  Since I don’t usually keep Bisquick in the house (nothing against Bisquick, in fact I quite like it), and because I had just bits of fresh veggies, like one pepper left in the jar of roasted peppers and a bit of feta cheese, I’m calling my dish “Totally Possible Veggie Feta Pie”.

Really you can throw anything you like into this Totally Possible Pie.  Make it for a brunch or for dinner.  I made this with veggies; but if you like, it’s totally possible to toss in some cooked chicken, turkey, or ham!

Here's what you do.

Don’t forget (Like I did…oops!  Luckily I still got it out of the pan okay.) to spray a pie pan with cooking spray.

Add some veggies to the pan and toss them with a little olive oil, salt and pepper.  Roast them off for 15 minutes in a pre-heated 400 degree oven.

 Mean while prepare the batter.

Start by mixing the dry ingredients which are flour, baking powder, salt, pepper and garlic powder.

In a separate bowl whisk together a couple of eggs with a cup of milk and 2 Tbsp. of olive oil; also add a little fresh or dried thyme.

Make a well in the center of the dry ingredients and pour the wet ingredients into the dry.

Whisk just until combined, a few lumps will be remaining.

Remove the roasted veggies from the oven.

Sprinkle some roasted (jarred) red peppers and feta crumbles over the top.

You may use fresh bell peppers, in which case I would have roasted them with the veggies.

Pour the batter over the veggies.

Use the whisk just to press the veggies beneath the batter.

Bake for 25 to 30 minutes, until the top is golden and the batter is set.

Serve Totally Possible Veggie & Feta Pie for breakfast with some fruit, or for dinner with a green salad!


Serves 4

2              cups       Broccoli, cut into bite sized pieces
1              cup        Grape or cherry tomatoes, halved
½             cup        Onion, small dice
3              Tbsp.      Olive oil, divided use
                            Salt and pepper
¾             cup        All-purpose flour
1              tsp.        Baking powder
1/8           tsp.       Garlic powder
2                          Eggs
1              cup        Milk
1              tsp.        Fresh thyme, or ¾ tsp. dried
¾             cup        Roasted red peppers, (from a jar) cut into strips
½             cup        Feta cheese, crumbled

   1.       Pre-heat oven to 400 degrees.
   2.       Spray a 9 inch pie pan (preferably Pyrex or ceramic) with cooking spray.  Add the broccoli, tomatoes, onion, 1 Tbsp. olive oil, a heaping 1/8 tsp. each salt and pepper; toss so that the veggies are evenly coated.  Roast in the hot oven for about 15 minutes.
   3.       Meanwhile make the batter; in a medium bowl combine the flour, baking powder, 1/8 tsp. garlic powder, ¼ tsp. each of salt and pepper.
   4.       In another medium bowl, whisk together the eggs, milk, the remaining 2 Tbsp. of olive oil, and thyme.
   5.       Make a well in the center of the dry ingredients and pour the wet ingredients into the well of the dry ingredients.  Whisk until combined, a few lumps are okay.
   6.       Remove the roasted veggies from the oven and the sprinkle bell peppers and the feta cheese over the top.  Pour the batter over the top and press the veggies down under the batter a little.
   7.       Bake for 25 to 30 minutes; until the top is golden brown and the custard is set, you can tell this by inserting a knife into the center if it comes out clean it’s set.
   8.       Allow to cool for at least 5 minutes before serving.

Note: 1 1/2 cups of diced cooked chicken, ham, or turkey may be added to this pie, in that case use an 8 x 8 x 2 inch baking dish to accommodate the extra volume; also add 5 to 10 minutes to the baking time.

You may also like:

Plum Streusel Coffee Cake
 Broccoli Cheese and Rice Casserole

A Clean Refrigerator with a Cool Tip


  1. Hi Kari, your vegetarian pie look inviting and delightful. This is great any any time of the day as main menu or light snack. Best to go with a cup of nice coffee. :)

    Referring your inquiry about the used of slaked lime in batter, it's to create enduring crispness and make the coating more airy and delicate. You can use the same batter for fried banana too.

    Have a nice day, regards.

  2. I just like everything about this post,Kari.
    It's fun to read ( Me too, I hate to clean up the fridge),the great versatility of the recipe and the practical way to prepare something nice and tasty with your leftovers and the "Total Possible" name of the dish:)
    Thanks for sharing!

  3. I love doing that! Making something out of all the odds and ends in your fridge and/or pantry. This looks like something you planned! Totally delicious Kari!

  4. I'm loving all the veggies in this feta pie. Scrumptious!