10-inch unbaked pie shell
1 tbsp. butter, softened
1 c. grated Swiss cheese
1 tbsp. flour
1/4 tsp. salt
Pepper to taste
Pinch of nutmeg
6 eggs
1 pt. light cream
1/4 c. Parmesan cheese
2 tbsp. butter, melt browned

Spread butter on bottom of pie shell. Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients and beat until mixed but not frothy. Pour custard over cheese.

Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese and butter.

Return to oven for 10 minutes or until a knife inserted in custard comes out clean. Let set 10 minutes before cutting in wedges to serve. Serves 8.

VARIATIONS:

1. BACON - 8 slices crisp and crumbled.

2. SHRIMP - 1 to 1 1/2 cups cooked shrimp.

3. CRAB - 1 to 1 1/2 cups cooked crabmeat.

4. LOBSTER - 1 cooked lobster, shredded.

5. MUSHROOM - 1 1/2 cups mushrooms sliced and sauteed in 3 tablespoons lightly seasoned butter.

6. ASPARAGUS - arrange cooked asparagus (1 package frozen or

1/2 pound fresh) in a pinwheel design in bottom of pie shell.

Proceed with Basic Quiche recipe.