If you don't have time to make a pastry pie shell, you can always use tortillas, overlapping them so they cover the centre and sides of the pie dish. Pour in any quiche mixture and bake as in the recipe.
- 1 unbaked 9-inch pie shell
- 1/2 pound ground meat (lean pork, veal, beef, or chicken)
- 1 10-3/4 oz. can Campbell's condensed cream of mushroom soup
- 1/2 cup milk
- 2 beaten eggs
- 2 tbsp. chopped fresh chives
- 1/4 tsp. salt
- pinch white pepper
- dash Frank's red hot sauce
- 1/2 cup chopped mushrooms
- 1 cup shredded Swiss cheese
- aluminum foil
- If using a frozen pie shell, defrost according to directions.
- Preheat oven to 450 degrees F.
- Prick bottom and sides of the pie shell with a fork (use pie weights if you have them) and bake about 13 minutes.
- Remove pastry from oven. Turn oven down to 350 degrees.
- In a skillet, brown ground meat.
- Drain off fat and set meat aside.
- In a bowl, mix mushroom soup, milk, eggs, salt, pepper, hot sauce.
- Add ground meat, mushrooms, grated cheese.
- Pour into the pastry shell.
- Cover edges of pie shell with a strip of foil (shiny side out) so the pastry crust doesn't burn.
- Bake about an hour or until a knife inserted into the centre of the pie comes out clean.
- Serves 6.
