Lunchtime Quiche

Ingredients
1 pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)

4 eggs, lightly beaten

1 1/2 cups half-and-half, light cream, or milk

1/4 cup sliced green onions

1/4 teaspoon salt

1/8 teaspoon black pepper

Dash ground nutmeg

3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)

1 1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)

1tablespoon all-purpose flour

Directions

Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.