FILLING
1 1/3 c Milk
4 Eggs
5/8 c Bisquick
1/2 ts Garlic salt
1/4 ts Pepper, black
1 ts Herbs
THINGS TO ADD
1 c Meat, cooked; chopped
1 1/2 c Vegetables; bite-sized
1 c Mushrooms; pieces
6 Onions, green; thinly sliced
1/2 Onions; chopped or rings
2 Bell peppers; rings/chopped
1 c Cheese, shredded
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.
Yields
4 Servings