one pre-made pie crust (the one that is rolled up)

Wet Ingredients

3 eggs

1 cup whole milk or cream

1 tsp of dry mustard ( this is a must have ingredient)

1 tsp of fresh graded lemon peel. ( this is a must have ingredient)

Salt and Pepper to taste

Filler Ingredients

1 cup swiss cheese

1 package of mushrooms cleaned and sliced

½ red pepper diced

½ cup cubed ham stake

½ cup chopped fresh asparagus

 (if you do not like any of the above "filler ingredients" feel free to use any other meat/vegetable that you prefer)

Preheat the oven to 425. Place the pie crust in a pie plate and bake. (unpricked) for 5 minutes. Reduce heat to 325. While the oven is heating saute cheese, asparagus, pepper and asparagus until almost cooked.

Whisk together the wet ingredients. In the par-baked pie-shell place the saute mixture and top will all of the cheese. Poor the wet ingredients over the cheese. At this point you can fold over the top of the pie crust to make it look more like a fancy shammy tart. (You do not need to do this!) Bake in a 325 degree oven for 45 minutes to an hour. It will be golden brown and if you jiggle the quiche it will be firm.