Quick Quiche Puffs

3 eggs – beaten

1/4 cup mayonaise

1/2 cup grated cheese (sharp is great but use whatever you have)

3/4 to 1 cup grated zuchinni

1/2 teaspoon Italian seasoning or basil

mix all ingredients together

2 packages of pillsbury biscuits

Use mini muffin pan. Spray with non-stick cooking spray. Open package of biscuits and cut each one in half. Place one half piece of biscuit in bottom of mini muffin pan. Use wooden dowel or small spoon to press on biscuit half to round up on the edges a little. Spoon in large spoonful of egg mix. Bake at 350 degrees for approx 7 minutes or until golden brown. Serve immediately. You can also store and serve cold. Goes great with afternoon teas.

Pie Crust

Makes One 9″ Pie Crust

  • 1 cup flour
  • 1/3 cup shortening
  • 1/2 teaspoon sale
  • 2 Tablespoons ice water

In a mixing bowl, cut together flour, sale and shortening. When you have a bowl of crumbled flour chunks, pour 2 tablespoons ice water on top. Stir and knead into a ball. Shape ball into a thick-round disk. Tip: Roll between two sheets of plastic wrap to desired thickness. This allows for easy movement and plastic wrap removed easily.

Bake if necessary.

Fill with desired fillings,: fruit, puddings, meat pie, etc.

Breakfast Quiche

  • 2 eggs
  • 1 cup mayonnaise
  • 1 cup cheddar cheese

Stire above ingredients together in a large bowl.

Fold in:

  • 1 1/2 cup meat – for example bacon, ham, chicken breast, turkey, or vegi meat
  • 1 1/2 cup par cooked broccoli or leftover vegetables (zuchinni grated is my favorite)
  • 1/2 cup chopped onion
  • 1 teaspoon Italian Seasoning

Pour into unbaked 9″ pie shell.

Bake at 375 degrees for 40 minutes or until a knife  inserted in the middle comes out clean.

Variations: Also good cooked with sausage, red and green bell peppers and canned mushrooms.

As long as the meat and vegetable combination totals 4 cups you can use almost anything.