Italian Impossible Pie

1 minute read

A cozy, no-fuss dinner that feels like lasagna and quiche had a delicious love child. This clever “impossible pie” forms its own crust, filling, and cheesy topping—all in one dish. No rolling, no layering, no stress. Just mix, bake, and enjoy.

🍅 Italian Impossible Pie

Ingredients (for a 9×13-inch baking dish)

Filling

Ingredient	Amount
Ground beef or Italian sausage	1 lb (450 g)
Onion, diced	1 small
Garlic, minced	1 clove
Tomato sauce or crushed tomatoes	1 (15 oz) can
Dried oregano	1 tsp
Dried basil	1 tsp
Salt & black pepper	To taste

“Impossible” Batter

Ingredient	Amount
Eggs	4 large
All-purpose flour (or GF blend)	¾ cup (95 g)
Milk	1½ cups (360 ml)
Mozzarella cheese, shredded	1 cup (4 oz)
Parmesan cheese, grated	½ cup (2 oz)
Optional veggies (spinach, mushrooms, bell peppers)	½ cup

Pro Tips

Drain meat well—extra grease prevents the crust from setting.
Whisk batter until smooth—lumps won’t bake out.
Rest 10 minutes after baking for neat slices.

Step-by-Step Instructions

Cook the Filling
- In a skillet, brown meat with onion and garlic. Drain fat.
- Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer 5 minutes.
- Spread evenly in a greased 9×13-inch baking dish.
Make the Batter
- Whisk eggs, flour, and milk until smooth.
- Stir in mozzarella, Parmesan, and optional veggies.
Assemble & Bake
- Pour batter evenly over meat mixture (do not stir).
- Bake at 375°F (190°C) for 40–45 minutes, until golden and set.
- Let rest 10 minutes before slicing.