-----------------------THINGS TO ADD----------------------1 c Meat, cooked; chopped 1.5 c Vegetables; bite-sized 1 c Mushrooms; pieces 6 Onions, green; thinly sliced half 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 0.125 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 ----