1 (9 inch) Pie Crust for Quiche Dish:
1 1/2 c. flour
1/2 tsp. salt
3/4 c. shortening
1/4 c. cold water
1 egg, beaten
1/2 tbsp. vinegar

Cut shortening in with pastry blender until like meal. Add water and egg, then vinegar. Pour over flour and mix well with a fork. Roll out and press mixture into bottom and sides of dish.

FILLING:

3/4 lb. ground round
1 1/2 c. shredded cabbage
2 c. water
1/2 tsp. black pepper
1 pkg. onion soup mix
2 tbsp. Worcestershire sauce
1 tbsp. dried parsley flakes
2 1/2 tbsp. flour

TOPPING:

2 lg. eggs
1/2 tbsp. dried onions
1 tsp. dried parsley flakes
1 (16 oz.) cottage cheese, small curd
1 tbsp. milk
1 c. sharp Cheddar cheese

Step One: Brown ground round. Add shredded cabbage and stir constantly for 5 to 6 minutes. Add water, Worcestershire sauce and pepper. Cook additional 5 or 6 minutes. Sprinkle the flour over this mixture and stir to make a thick gravy. Add onion soup mix and 1 tablespoon parsley flakes. Set aside to cool.

Step Two: (Topping) Preheat oven to 400 degrees. In a quart bowl, beat the eggs. Mash the cottage cheese through a colander and add to eggs. Add dried onions, 1 teaspoon parsley and milk.

Step Three: Spread cooled meat mixture in prepared pie crust. Add egg mixture. Sprinkle 1 cup Cheddar cheese evenly over top. Finish with paprika sprinkled generously over cheese layer. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees for 30 minutes or until cheese mixture is set. (Knife inserted into middle of pie should come out clean.)