CRUST:

1 1/2 c. flour
1 stick (1/2 c.) butter
1/2 tsp. salt
5 tbsp. lukewarm water

FILLING:

1/2 lb. cooked ham, cubed
4 eggs
1/2 pt. (1 c.) heavy whipping cream
Pinch of white pepper
1/4 tsp. salt
4 1/2 oz. Swiss cheese, grated

Sift flour onto a baking sheet and slice the butter in small chips over the flour. Sprinkle the salt over the flour and butter. Make an indentation in the middle of the mound with your fist, pour the warm water into it, and rapidly knead all ingredients together to form a dough. Wrap the dough- ball in aluminum foil and place in the refrigerator for 2 hours.

Butter and flour a small springform pan or glass pie plate, 9 inch diameter. Roll dough out on floured surface until it is about 1/8 inch thick. Lay dough in springform or pie plate, covering bottom and sides. Trim edges and prick dough all over with a fork. Sprinkle ham cubes to cover bottom of pan.

Separate egg whites and egg yolks. Mix egg yolks with cream, salt and pepper, and add grated cheese. Beat egg whites until stiff, then gently fold into egg yolk mixture. Pour egg mixture over the ham and spread smooth. Bake at 375 degrees for 30 minutes or until egg mixture becomes firm. Test with a knife. Allow Quiche to cool several minutes. Serve warm with white wine.