…and it’s not “killer” because it tastes like crap or because I set the place on fire. Jerod and I came up with this idea after I made another quiche we found online. We decided to make a quiche with several of the foods that have been pulled off of the shelves due to contamination in recent years. Hence, the name. Hey, I was sick of hearing about Swine Flu and needed a change.

1 pie shell
2 eggs
1 1/2 cup shredded white cheese of your choice — I used an Italian blend
1/2 cup milk
1/2 cup mayonnaise
1 tsp corn starch
3-4 strips of bacon, chopped (Mmm, melamine)
3 scallions, chopped (I miss Chi-Chi’s, their fake Mexican food, and their lukewarm “hot” salsa. The hepatitis A, not so much.)
1/4 cup frozen chopped spinach (Popeye made those funny faces because he was suffering from E Coli)
3 heaping tablespoons of sun-dried tomatoes (With your 100% RDA of salmonella)

Preheat oven to 350 F. Cook bacon until it’s crispy. Mix eggs, milk, mayonnaise, and cornstarch. Blend in the bacon, scallions, spinach, and tomatoes. Pour into pie shell and bake for 30-45 minutes.

A few tips: It helps to let eggs get up to room temperature before cooking them. This goes for everything, including scrambled eggs. The measurements of the formerly diseased foods are approximate.