For 1 (9 inch) quiche you will need: 1 (2 1/2 oz.) jar dried beef, slivered or chopped 1 (3 oz.) can chopped mushrooms, drained 1 sm. onion, chopped 2 tbsp. butter 3/4 c. (3 oz.) shredded Swiss cheese 2 tbsp. all-purpose flour 3 eggs, slightly beaten 1 c. milk Few dashes of hot pepper sauce

PARMESAN PIE SHELL:

1 1/2 c. all-purpose flour
1/2 c. grated Parmesan cheese
1/4 c. butter
1/3 c. lard
2 tbsp. water

PIE SHELL: In bowl, mix flour and Parmesan cheese. Cut in butter and 1/3 cup lard until mixture resembles size of small peas. Sprinkle with 2 tablespoons water. Mixing with fork, add enough more water to hold particles together. Roll to 1/8 inch thickness. Ease into 9-inch pie pan. Flute edges. Prick crust with fork.

QUICHE: Prepare Parmesan pie shell. Bake at 375 degrees for 10 minutes. (If shell sags into pan, use spoon to reshape, smoothing over any breaks.) In skillet, saute beef, mushrooms and onion in the butter until onion is tender. Spoon into partially baked shell. Toss together cheese and flour. Sprinkle over beef mixture. Combine eggs, milk and hot pepper sauce. Pour into pie shell. Bake at 350 degrees for 40 minutes or until firm and knife inserted near center comes out clean. Let stand for about 5 minutes before serving.