This dish is easy to make at the end of any busy day. Use a frozen deep-dish pie shell to save even more time.
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1 (9-inch) unbaked pie shell |
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1 1/2 cups (6 oz.) shredded processed American cheese, cubed |
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1/4 cup chopped green pepper |
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1 jar (2 oz.) chopped pimiento, drained |
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1 teaspoon instant minced onion |
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6 eggs |
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1 can (13 oz.) evaporated milk |
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1/2 teaspoon seasoned salt, optional |
Line unbaked pie shell with 12-inch square of aluminum foil. Fill with rice or dried beans or peas. Cover rim of shell with edges of foil. Bake in preheated 450° F oven until lightly browned at edges, about 10 to 15 minutes. Lift out foil and rice. Cool on wire rack.
Sprinkle cheese, pepper, pimiento and onion into baked pie shell. In medium bowl, beat together remaining ingredients until well blended. Pour over cheese and vegetables.
Bake in preheated 375° F oven until either knife inserted near center comes out clean or thermometer shows 160° F, about 30 to 40 minutes. Let stand 5 minutes before serving. |
