Choose-a-Flavor Quiche

Ingredients

• Pastry for Single-Crust Pie (see recipe, page 293)
• 3 beaten eggs
• 1 1/2 cups milk
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash ground nutmeg
• 3/4 cup chopped cooked chicken, crabmeat, or ham
• 1 1/2 cups shredded Swiss, cheddar, Monterey Jack, or Havarti cheese (6 ounces)
• 1 tablespoon all-purpose flour

Instructions

1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or till pastry is nearly done. Remove from the oven. Reduce oven temperature to 325°.
2. Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, and nutmeg. Stir in chicken, crabmeat, or ham. Toss together shredded cheese and flour; add to egg mixture; mix well.
3. Pour mixture into hot pastry shell. Bake in the 325° oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes.
4. Quiche Lorraine: Prepare as above but omit green onion and chicken, crabmeat, or ham. Cook 6 slices bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook 1 medium onion, sliced, in drippings over medium heat until tender. Drain. Add crumbled bacon, and Swiss-cheese-flour mixture to egg mixture.