SQUASH PIE (Crustless Quiche)
This recipe is as easy as it gets. If you have a blender, food chopper or food processor, it is even easier. This pie is a good starter to build a meal around. Makes a great easy to carry lunch for work, too. It also freezes well. I make double or triple recipes and bake up to 10 pies at a time and freeze all but what we keep out to eat. If you just wrap well, they will keep for a couple of months in your freezer. To reheat: Pop out of the pan and microwave for 2-3 minutes or heat in the oven at about 300 degrees.

What you need:
3 cups of finely chopped or grated Squash (Yellow, Zuchinni, Patty Pan or a combo)
4 eggs or equal measure of Egg substitute, slightly beaten
1 Cup of Baking Mix (make your own or use Bisquick)
1 large sweet onion, finely chopped
1 Med. Green pepper, sweet or hot, finely chopped (Optional)
1 Cup Shredded Cheddar Cheese (or another hard cheese)
Salt and pepper to taste.
**Try adding a little seasoned salt or other spice mixes for a change of taste. Or, if you are not vegetarian, add a little crumbed bacon or cubed ham. Just don't overdo the meat.**
Preheat oven to 350 degrees and prepare at least two 9 inch pie pan (my prep is to spray with olive oil from my Mr. Misto). In a large bowl, mix throughly the squash, onion, peppers, cheese and eggs. Gradually add the baking mix, until the mixture resembles a batter. If it seems to be too dry, add water, no more than a teaspoon full at a time. Pour mixture into your pie pans, no more than 3/4 full...this pie will rise as bakes and fall again when starts to cool off. Bake for 30 minutes or until a knife inserted in the center comes out clean.
Allow to rest for a few minutes before serving. I serve like a quiche, with a cold salad and fresh fruit on the side. You can also make this recipe in tiny tart or individual sizes for appetizers or carry along lunches. It isn't too bad cold either.