FILLING
1 1/3 cup Milk
4 Eggs
5/8 cup Bisquick
1/2 tsp Garlic salt
1/4 tsp Pepper, black
1 tsp Herbs
THINGS TO ADD
1 cup Meat, cooked, chopped
1 1/2 cup Vegetables, bite-sized
1 cup Mushrooms, pieces
6 Onions, green, thinly sliced
1/2 Onions, chopped or rings
2 Bell peppers, rings/chopped
1 cup Cheese, shredded
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Meat can be chicken, turkey, beef, ham, or even bacon. Vegetables can be anything your family likes and you have in the freezer or garden: green beans, corn, carrots, peas. If you use a watery vegetable such as tomatoes or zucchini, be sure to drain well. Cheese can be whatever will go well with the meat: ham and swiss, beef and cheddar, chicken and monterey jack, garden vegetables and parmesan, shrimp or crabmeat and almost anything. For a vegetable quiche, just use vegetables and more cheese.
Preheat oven to 400. Thaw and drain vegetables. Spray one foil pie plate per 2 servings with nonstick spray. Mix meat, vegetables, and cheese in pie plate. (If desired, reserve 1/8 c cheese per pie plate to sprinkle on top for last 5 minutes of baking.) Beat filling ingredients until smooth (15 seconds in blender). Pour into plate(s). Bake 20 minutes. Cool 5 minutes.
Sylvia's comments: this is a wonderful, flexible dinner pie. Great for whatever leftovers you need to use up. I don't care what anyone says, you can't fit 8 servings' worth into one pie plate.
Copyright 1994 by Sylvia Steiger, THE.STEIGERS on GEnie, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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