9 inch pie shell, unbaked
1 c. Swiss cheese, grated
1 tbsp. flour
4 1/2 oz. can sm. shrimp, rinsed and drained
1 c. evaporated milk
1/3 c. water
1 tbsp. green onion, minced
2 tsp. parsley flakes
1/8 tsp. nutmeg
1/4 tsp. salt
Few grains black pepper
2 eggs, extra large

Prick pie shell in several places. Bake at 350 degrees for about 10 minutes. Pie shells should be partially baked to prevent them from becoming soggy when filling is added. Mix well cheese and flour. Sprinkle over bottom of pie shell. Arrange shrimp over cheese. Combine eggs, milk, water, onion, parsley, nutmeg, salt and pepper in blender. Mix briefly. Carefully pour mixture over shrimp. Bake at 375 degrees for about 35 to 40 minutes or until knife inserted in center comes out clean. Cut in 8 wedges as a main dish; more servings as an hors d'oeuvres. Refrigerate any leftovers and reheat next day. You can substitute ham, bacon, or mushrooms for the shrimp.