Easy Quiche

Ingredients:

• 4 eggs
• 1 cup half-and-half
• 1/2 cup mayonnaise
  
• 2 tablespoons flour
• Salt, pepper, and garlic powder (to taste - go easy!)
• 8 ounces shredded sharp cheddar cheese
• 1/3 cup minced onions
• 1 cup broccoli, chopped
• 1/2 cup ham, chopped
• 1 (9-inch) unbaked pie shell - deep dish!

Directions:

1. Preheat the oven to 350 degrees F. I also like to pre-bake my empty pie dish for just 5 to 10 minutes, which seems to help prevent a soggy bottom on the quiche.
2. Hand which the eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into the pie crust.
3. Bake for 45 minutes to 1 hour, or until the top is golden brown.

This recipe is easy to personalize. If you want to save calories, you can switch out the half-and-half for a lighter milk. You can use swiss cheese instead of the cheddar, or try a mix of cheeses. Use whatever vegetables and meats that you have in the house, or just do a cheese and egg quiche. I've even made a taco quiche, using hamburger cooked with taco seasonings and the Mexican 4-cheese blend, topping each serving with salsa and sour cream. The only thing I would suggest you don't do is substitute Miracle Whip for the mayonnaise. (As much as I prefer Miracle Whip, that just didn't work out well.)

The original recipe was found on the Food Network and has been adapted and adopted.

Impossible Pie

Ingredients:

• 4 eggs
• 1 1/3 cups sugar
• 1/2 cup self-rising flour
• 1/2 stick butter
• 1 teaspoon vanilla
• 2 cups milk
• 7 oz flake coconut
  

Directions:

1. Mix eggs, sugar, flour, milk, butter, and vanilla well. Do not under beat. (Becka discovered that it is easier to cream the eggs and sugar first, then gradually add the remaining ingredients.
2. Add the coconut last.
3. Pour into two 9" greased pie plates.
4. Cook 35 minutes in a 350 degree oven.

Serves 10.

This recipe was from Aunt Dina Malsbury, and was always a part of our Thanksgiving feast with Nana when I was growing up.

Pumpkin Pie

Ingredients:

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cups sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)
  

Directions:

1. Comibne pumpkin, sugar, salt, spices, and flour in a medium sized bowl.
2. Add eggs; mix well.
3. Add evaporated milk, water, and vanilla; mix well.
4. Pour into pastry-lined pie pan.
5. Bake at 400 degrees for 15 minutes, reduce to 350 degrees and bake for about 35 minutes, or until center has set.