Quiche Lorraine

Karen Sokol

1 10-inch pastry shell

Piecrust:

1 c. flour

1/2 tsp. salt

1/2 c. shortening (this is less shortening than our usual so it won't be quite as flakey.)

Blend with fingers until it looks like meal.

Add 3 T. water and lightly roll into a ball. Roll out on well-floured counter.

Filling:

1 c. diced ham

1/4 c. chopped sun-dried tomatoes

2 T. grated onion

1½ c. grated Swiss cheese

4 eggs

1 c. evaporated milk

1/2 c. sour cream

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. oregano

1/2 tsp. baking powder

Preheat oven to 400 degrees. Bake pastry shell for 10 minutes. Remove from oven. (It won't be baked all the way; it will cook more with the filling.) Reset oven to 325 degrees.

In a fry pan, sauté the ham, tomatoes, and onion. Pour into bottom of pastry shell. Sprinkle with grated Swiss cheese. Beat the eggs well. Add the canned milk, sour cream, seasonings, and baking powder. Pour over the Swiss cheese.

Bake for 45 minutes or until golden. It should be puffed up in the center and not jiggle when completely baked.