1 unbaked (9-inch) pie shell
1/2 c. sausage, ham, or bacon
1 onion, finely chopped
1 (2 oz.) can mushrooms, drained (optional)
1/4 lb. Swiss or Cheddar cheese in sm. pieces
4 eggs
1 c. light cream or evaporated milk
Salt and pepper to taste

Saute onions and mushrooms. Beat eggs with milk or cream. Add salt and pepper. Put pieces of meat and sauteed onion mixture in pastry shell; add eggs and milk or cream. Add grated cheese. Bake 20 to 30 minutes in oven preheated to 350 degrees or until quiche is firm and lightly browned.

AUNT JANEY'S VARIATIONS:

Use a square dish or double recipe and use a larger glass dish (rectangular).

If time is a problem, use Betty Crockers baking stick. For those who like less crust, use 1/2 stick per 9-inch dish and one for the large rectangle dish. Just use fingers and press out dough.

Instead of using meat, use spinach (1 thawed frozen package). Lay it in pieces over the sauteed onions and mushrooms.

I do not like mushrooms so they can be omitted. If either onions or mushrooms are left out, more of the one being used should be added. I use extra onions (3/4) for taste.

Cheese may not be in one's diet so cheese such as Mozzarella (heart healthy) such as Alpine Lace works just fine. Flavors of cheese such as Swiss, Cheddar, Mozzarella mix just fine. I use a little of each kind and more than the basic recipe calls for.

Make extra quiche and wrap it for the freezer. It makes a quickie meal and keeps several months.

Experiment with different fillings, such as broccoli or other vegetables. They should be cooked to tender and then put in the quiche. Do not change the amount of eggs or milk.