| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 1 | (9-inch) pie shell; baked | |
| 3/4 | lb | Ground beef |
| 2 | ts | Worcestershire sauce |
| 1/8 | ts | Allspice |
| 3/4 | ts | Salt |
| 1/8 | ts | Garlic powder |
| 1/3 | c | Bell pepper; chopped |
| 1/3 | c | Onion; chopped |
| 1 | tb | Salad oil |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Milk |
| 2 | Eggs; beaten | |
| 1 | tb | Cornstarch |
| 1 1/2 | c | Cheddar cheese; shredded, divided in half |
INSTRUCTIONS
Brown ground beef in skillet; drain well. Add seasonings and set aside. Saut. onion and bell pepper in salad oil: add to the meat mixture. Combine mayonnaise, milk, eggs and cornstarch; mix thoroughly. Add custard to meat mixture. Stir in half the cheese. Pour into quiche shell and sprinkle with remaining cheese. Bake at 375 degrees for 35 minutes, or until firm in the center. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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