Quiche Lorraine

From The Country Innkeepers' Cookbook

Eggs Recipes | Meat Recipes

Yield: Serves 6.

One of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. All you need to complete the meal is a nice tossed salad.

• 1-1/2 cups grated natural Swiss cheese
• 4 tablespoons flour
• 1/2 cup finely chopped cooked ham
• 3 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 9-inch unbaked pie shell (see Special Meat Pie Pastry recipe)

Combine the cheese and flour and sprinkle into the pie shell. Spread the ham evenly over this. Combine the eggs, milk, salt and mustard. Beat until smooth and pour evenly over the cheese and ham.

Bake at 375 degrees for 45 minutes, or until the custard is set. Serve warm, garnished with chopped parsley.

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