Now I know you all know that I'm not a great cook. But my friend Jo is. She doesn't have a blog or I'd send you over there to get these two recipes. On Wednesday last week my small quilting group, Nimble Thimbles, met at Jo's for lunch and stitching. She served the best lunch! We had quiche, salad, and strawberry pie (diet!). So tonight I fixed the quiche (with a few variations) and the pie for Jerry and I for supper. No salad - I had a chef's salad for lunch. And besides, I was busy watching the NCIS marathon today and barely had time to make the quiche and pie!
Dotted Swiss Chicken Quiche
1 9" unbaked pie shell
1 cup shredded Swiss Cheese
2 tablespoons flour
1 tablespoon chicken bouillion granules
2 cups cubed cooked chicken
3 eggs (beaten)
1 cup milk
1/4 cup chopped green onions
1 small (2 oz.) jar chopped pimentos
Heat oven to 425° and bake the crust for just 8 minutes. Remove from oven and reduce the oven temperature to 350°. Toss the cheese, flour & bouillion. Combine with the remaining ingredients and pour into the pie crust.
Bake 40-50 minutes. Let stand for 10 minutes before serving.
Editor's Note: If using a regular pie pan spray with oil before baking. I used a round silicone cake pan and didn't spray and it was perfect. Tonight I was out of bouillion, pimento and Swiss Cheese. :) So I left out the bouillion, pimento and substituted a mixture of the cheeses I had on hand, which happened to be cheddar and Mexican blend. It was delicious!
Sugar Free Strawberry Pie
2 cups sliced fresh strawberries
1 small graham cracker crust (6 oz.) (low fat is good)
1 small strawberry jello (4 oz.) sugar free
1 small Cook & Serve vanilla pudding (4 oz.) sugar free, fat free
1 1/2 cups water
Layer strawberries in the crust. In a pan combine the water, jello and pudding mix. Cook over medium heat until it thickens and starts to boil. Stir constantly - it doesn't take long. Spoon the hot mixture over the strawberries and refrigerate for at least 2 hours. Serve with whipped cream. (If cut into 8 slices each slice is 128 calories).
Editor's Note: Ya'll know I never follow a recipe exactly so here's what I did on this one. I had a pie crust I needed to use so I baked it and used a regular pie crust instead of the graham cracker one. We love pie crust so for us it was perfect!