Quiche Lorraine - cooking recipe

Ingredients

1/2 c. finely chopped onion
1 Tbsp. margarine
8 or 9-inch pie shell in pie plate
1 c. ham, cut up
3 eggs, lightly beaten
1 c. cream
1/8 tsp. dry mustard
pinch of nutmeg
salt and pepper to taste

Preparation

Saute onions in 1
tablespoon
margarine
in Dutch oven lid. Place an inverted pie plate inside a 12-inch Dutch oven. Put
the uncooked pie shell in
a
second
pie
plate
on
the inverted plate.
Layer with ham
and onions.
Add eggs, cream, dry mustard, nutmeg, salt and
pepper.
Bake
for
50
minutes with 12 coals on top and 12\tcoals
on
the\tbottom.
Allow to cool for 10 to 15 minutes before cutting and serving.