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