1 onion, thinly sliced
3 tablespoons butter or margarine
3/4 pound ground chuck
1/2 cup vegetables, leftover cooked, or
frozen
1 10 oz. can beef gravy
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
1 cup milk
1 cup all purpose flour, sifted
1/2 teaspoon salt
Sauté onion
in 1 tablespoonful of the butter in a small skillet until tender. Add meat;
cook until brown, breaking up with wooden spoon as it cooks; add vegetables.
Combine gravy and water in a 2-cup measure.
Stir 1/4 cup gravy mixture into meat-vegetable mixture; blend well; add salt
and pepper.
Set oven to hot (425). Melt remaining 2
tablespoons butter in a 10 inch quiche dish or pie plate in oven while it
heats.
Beat eggs in medium sized bowl; add milk;
beat until well blended. Add four and salt, beat until batter is smooth, pour
into quiche dish.
Spread meat-vegetable filling evenly over
batter to within 1 inch of edge. Bake
for 30 minutes or until brown and puffy. Heat remaining gravy to spoon on each
serving.
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