Preparation time: 45 minutes. Oven temperature: 450 degrees and 350 degrees. Baking time: about 35 minutes.

All the good things your family likes are combined in this onion-topped quiche. Beneath a golden custard are layers of melted cheese and well seasoned ground beef. Serve the quiche with a fresh green salad or a bowl of garden crisp raw vegetables, such as radishes, carrots and cucumbers.

For one 10 inch quiche, 6 servings, you will need:

Flaky Pastry (recipe follows)
3/4 lb. ground beef
1/2 tsp. garlic salt
1/4 c. chili sauce
1 tsp. Dijon style mustard
3 med. onions, thinly sliced
3 tbsp. butter
1 1/2 c. shredded Swiss cheese
4 eggs
1 c. Half and Half (light cream)

1. Line a 10 inch quiche pan with pastry, trimming edge flush with rim of dish.

2. Crumble ground beef into a large frying pan. Cook over medium high heat, stirring often, until brown. Spoon off excess fat. Remove from heat. Mix in garlic salt, chili sauce, and mustard. Spread meat mixture evenly in quiche pastry.

3. In same pan, braise onions in butter for 15 to 20 minutes over low heat, stirring occasionally, until very limp and beginning to brown. While onions cook, sprinkle cheese over ground beef mixture. Cover with onions.

4. Beat eggs and Half and Half. Pour over onions.

5. Bake at 450 degrees on the lowest rack for 15 minutes. Reduce heat to 350 degrees. Continue baking until filling is set and top is brown, about 20 minutes. Let stand a few minutes before cutting into wedges.

FLAKY PASTRY:

Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/4 cup firm butter and butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly. Add to flour mixture. Stir with a fork until pastry clings together. Shape into a ball. Roll out on floured surface to a circle, 12 to 13 inches in diameter.