Henderson County Quiche
2-3 c. cooked dried black-eyed peas drained and mashed with 1 tsp. garlic powder
1/2 c. finely chopped or grated onion
1 T. chopped parsley
1 c. cooked ham (smoked hocks, etc.) chopped fine
1/4 c. chopped pepper (hot or sweet)
about 3/4 c. cooked green black-eyed peas
1 c. shredded cheese
6 eggs, well beaten
1 c. evaporated milk
1/2 c. black-eyed pea juice
1/4 tsp. black pepper
1 1/2 tsp. pork sausage seasoning
Use mashed peas to form a pastry shell in a 10-inch pie plate that has been oiled with butter or margarine. Cook in 350-degree oven for 10 minutes. Remove and place onion, ham, parsley, pepper, peas and cheese in shell. Combine eggs, milk, pea juice, black pepper, and sausage seasoning and mix thoroughly. Pour into shell over other ingredients. Cook in 350-degree oven about 30 minutes or until knife inserted in center comes out clean.
From the August 1980 issue.