Yield: 4 Servings
|½ teaspoon||Garlic salt|
|¼ teaspoon||Pepper, black|
|1 cup||Meat, cooked; chopped|
|1½ cup||Vegetables; bite-sized|
|1 cup||Mushrooms; pieces|
|6 \N||Onions, green; thinly sliced|
|½ \N||Onions; chopped or rings|
|2 \N||Bell peppers; rings/chopped|
|1 cup||Cheese, shredded|
THINGS TO ADD
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 ⅛ 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@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes