Title: Summer Sausage Quiche
Categories: Living Main
Yield: 1 Servings
| 1 | pk | For 9-inch pie |
| 1 1/2 | c | (about |
| 6 | | Ounces) shredded swiss chees |
| 1 | tb | All-purpose flour |
| 1/2 | c | Diced summer sausage |
| 4 | | Eggs, beaten |
| 2 | c | Half-and-half |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Salt |
Line a 9-inch pieplate with pastry. Trim excess pastry around edges; fold
edges under, and flute. Prick bottom and sides of pastry with a fork. Bake
at 400 degrees for 3 minutes; remove from oven, and gently prick with a
fork. Bake an additional 5 minutes.Combine cheese and flour; sprinkle
evenly into pastry shell. Top with summer sausage. Set aside.Combine eggs,
half-and-half, dry mustard, and salt, stirring well. Pour mixture into
pastry shell. Bake at 325 degrees for 55 to 60 minutes or until set. Let
stand 10 minutes before serving. Yield: one 9-inch quiche.