Ham and Swiss Quiche

Crust:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
3 Tbsp butter
2 Tbsp lard
3-4 Tbsp cold water

Filling:
2 cups (8 oz) shredded Swiss cheese
1 cup diced cooked ham
1/3 cup sliced green onion with top
2 cups milk
1 Tbsp cornstarch
4 eggs, slightly beaten
1/2 tsp salt
1/4 tsp nutmeg
dash cayenne
2 Tbsp grated Parmesan cheese

Preheat oven to 375 degrees. For crust, combine flours and salt. Cut in butter and lard until mixture resembles coarse crumbs. Gradually stir in water, one tablespoon at a time, mixing just until dough holds together.

Shape into a ball. Roll out on lightly floured surface to a 13-inch circle. Line a 9-inch pie plate with dough. Trim and build up edges with a high flute.

For filling, toss together cheese, ham and onion; place in bottom of crust. Stir a small amount of milk into the cornstartch until smooth. Add remaining milk, beaten eggs, salt, nutmeg and cayenne. Pour over cheese mixture. Sprinkle with Parmesan cheese. Bake until knife inserted near center comes out clean, about 45 minutes. Let stand 10 minutes before serving.

Makes six servings.

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