Ingredients

1 Pie crust shell, 9 inch, unbaked
1/4 tsp. Butter
1/2 cup Onion, diced
1/2 cup Shiitake mushrooms, sliced
3/4 cup White mushrooms, sliced
1/2 cup Chantrelle mushrooms, diced
1/2 cup Smoked ham, small dice
1 tsp. Parsley, chopped
Salt to season
Fresh ground black pepper to season
1 1/3 cup Swiss cheese, shredded

For the custard

4 Eggs
1 cup Cream or milk
Pinch of Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add onion, mushrooms, and smoked ham, saute for 3-4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled mushroom mixture in pie shell and spread evenly. Top with shredded Swiss cheese and sprinkle with chopped parsley. P

our in custard and gently tap quiche on work surface to remove "air pockets". Bake at 350-75 degrees F for 45-50 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15-20 minutes before slicing.

Yield: 1 quiche (8-10 servings)