Pastry for single-crust pie
1 c. shredded Swiss cheese
2 1/2 c. sliced carrots, cooked and drained
1 med. onion, chopped
1 tbsp. butter
3/4 c. milk
3 lg. eggs
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper

Roll out pastry to a 12-inch circle. Fit into a 10-inch quiche pan and trim edges, or fit into a 9-inch pie plate and flute edges. Sprinkle cheese and then carrots in pastry-lined pan. Set aside.

Saute onion in butter until tender. Pour into bowl. Add milk and remaining ingredients; beat until blended. Slowly pour milk mixture over carrots and cheese in pan. Bake in 425 degree oven for 10 minutes. Reduce temperature to 325 degrees and bake 30 minutes more or until set. Serve warm.

Makes 6-8 servings.