Categories: Casseroles 
      Yield: 4 servings 
  
----------------------------------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. 
   
  Copyright 1994 by Sylvia Steiger, THE.STEIGERS on GEnie, CI$ 71511,2253, 
  Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet 
  Lowfat & Luscious echoes