1/2 c. low fat mayo
1/2 c. low fat milk
4 eggs or equivalent egg substitute
1 T. cornstarch
1 1/2 c. shredded cheddar cheese
3/4 c. pureed sweet potato (or 1 jar of the baby food variety)
Diced onion (or pureed with the sweet potato if your family is like mine)
1 pound cooked ground meat (I prefer turkey or turkey sweet italian sausage)
1 unbaked pie shell (I use the refrigerated kind)
In a medium bowl, blend the mayo, milk, eggs, cornstarch, and puree. Fold in the cheese, onion (if not pureed), and cooked meat. Pour filling into pie crust and bake at 350 degrees for 35 to 40 minutes.
Note: You can freeze a baked quiche and reheat at 350 degrees for about 20 minutes. You can also freeze the uncooked filling in a freezer bag. I've been known to make double or triple batches of filling, freezing the extras for later. Then just thaw overnight and bake in shell as directed.