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. nutmeg
1/4 tsp. salt
1/8 tsp. pepper

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

Saute onion in butter until tender. Pour into bowl. Add milk and then remaining ingredients; beat until blended. Slowly pour milk mixture over carrots and cheese in pan. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and bake for additional 30 minutes or more until set. Serve warm. Makes 6-8 servings.