PASTRY:

2 c. flour
1/4 tsp. salt
1/3 c. frozen Crisco, cut into 5 pieces
2 tbsp. frozen butter, cut into 2 pieces
2 eggs
1 tbsp. lemon juice

Using knife blade of food processor, process flour, salt, Crisco and butter until mixture resembles coarse cornmeal, about 10 seconds. Add eggs and lemon juice. Process until ball of dough forms on knife blade. Refrigerate 20 to 30 minutes. Roll to fit 13 x 9 x 1 1/2 inch pan. Prick surface with fork. Line pastry with buttered foil. Press against sides of pastry and fill with dried beans. Bake at 425 degrees for about 15 minutes. When shell begins to color and just begins to shrink from sides of pan, remove from oven. Remove foil and dried beans.

FILLING:

1 lb. (2 c.) fully cooked ham, cut into 1 inch cubes
3 c. shredded Swiss cheese
3 eggs and 3 egg yolks
3 c. milk
1 c. whipping cream
1 tsp. salt
1/2 c. Dijon mustard
1/4 tsp. Tabasco sauce

Using knife blade of food processor, process 1 cup of ham at a time until coarsely textured, about 5 seconds. Set aside. Using shredding disk, shred cheese and combine with ham. Heat milk and cream to scalding point.

Add Dijon mustard, salt and Tabasco sauce, mixing well with wire whisk. Using knife blade, process eggs until well beaten. Slowly add to hot milk mixture, mixing well with wire whisk. Place ham and cheese mixture into pastry shell. Add hot milk and egg mixture. Bake at 425 degrees for 20 to 30 minutes or until quiche has puffed and is golden brown. Remove from oven. Let set for about 5 minutes. Can be eaten hot as main dish or cold. Yield: 10 to 12 servings.