4 eggs, slightly beaten
3 1/2 cups canned pumpkin – large can
2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
3 cups milk
Mix all together. Pour into pie shell. Bake at 425-degrees for 15 minutes, then at 350-degrees for 45 minutes or until done.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
