30 November 2011

Squid Pie

We have found a new quick and easy meal at our house: we call it ‘Squid Pie’ because The Boy can’t read my hand writing and thought that’s what I had written when I scribbled the ingredients I needed on my grocery list… the word was actually Bisquick, but I’ll admit that it was pretty badly scribbled.

No squid are harmed in the making of this pie, trust me. We use the title to encompass any number of variations on the Impossibly Easy Pie recipes the Bisquick people have on their website. In short, you put various ingredients in a greased pie dish or square glass pan (I usually grate up a potato or two, maybe a carrot, add a few tomato slices and some peppers and onions, then cover with grated cheese and cooked and seasoned ground meat if we have it) then cover all that with Bisquick mixed up with eggs and milk (of course you can make your own Bisquick mix, but one of the stores I frequent has it in bulk so I just buy that). If you aren’t feeding picky small people, sprinkle a generous shot of spices over the potatoes before you cook it or it can be a little bland.

As it cooks, the stuff kinda separates and you get veggies (and meat if you added it) covered with a sorta-omelette-sorta-biscuit topping (depending on how many eggs you use, you can make it more biscuit-y or more egg-y). It’s a great way to use up leftovers and it’s quick and simple enough to manage even when you’re worn out. Particularly delicious with lots of cheese. (Then again, what isn’t  particularly delicious with lots of cheese?)

Since we, of course, have a regular supply of eggs and we got a lot of potatoes and onions from the garden this year, we have the core ingredients on hand and just wing it to make it work with whatever else we have in the fridge at the moment.

A great meal for a blustery day!


  1. Love those easy concoctions. You never have to worry about doing the same thing again, but you always worry you won't be able to do the same thing again!

  2. Replicability is improved by keeping the number of ingredients to a minimum.

    However, my rather random use of spices does complicate things - though it's pretty safe to assume garlic, powdered onion, seasoning salt, greens (dried and ground garden greens from the summer), and quite probably cumin. And maybe Fire Pepper (a Watkins blend) and cayenne. And possibly Worcestershire sauce.

    Hmm, yeah, replicability is not really a big thing with me. :)


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