Ann Murr
The Palace Hotel, Market and New
Montgomery Streets San Fransico, California.
Line a regulation size pie pan with a Flaky
Type Crust. DO NOT BAKE YET. (can be a
ready made Crust from the Freezer Case).
Cover bottom of crust with generous layer
of chopped lean ham which you have purchased
from the deli. Then put on a layer of shredded
Swiss Cheese, maybe 2 Cups. In separate bowl
prepare a custard mix of 4 whole Eggs plus 2 Yolks,
1 Quart Whole Milk or Light Cream, Dash of Salt,
Pepper, Nut- meg. Beat Eggs until light and creamy;
add Milk and Spices, stir thoroughly. Pour mixture
over Ham and Cheese in the half-filled Pie Pan,
bringing liquid level to edge of Pastry. Bake
25 Minutes in a slow oven 250 degrees or until
custard is firm and golden brown. Test center
of quiche with knife. It is done if knife comes
out “clean”. Will serve 4 to 6 as a main dish or
up to 12 as an extra. Good for brunch or a late supper.