| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
Swiss |
Casseroles |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Milk |
| 4 |
|
Eggs |
| 5/8 |
c |
Bisquick |
| 1/2 |
t |
Garlic salt |
| 1/4 |
t |
Pepper, black |
| 1 |
t |
Herbs |
| 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 |
| 71511 |
|
53, Internet sylvia.steiger@lunatic.com moderator of GT |
INSTRUCTIONS
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$ Cookbook and PlanoNet Lowfat & Luscious
echoes
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