---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles
       Yield: 4 servings
   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
   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