(adapted from Columbia Daily Tribune Food Editor, Marcia Vanderlip)

One 9" pie crust - of your own making or ready-made

1/2 pound Swiss cheese, cubed (about the size of dice, the kind you throw in Monopoly)

6 large eggs

1 cup half & half

1 TBS Dijon mustard

3 scallions, thinly sliced (no scallions? green onions OK)

1/2 tsp. salt

(SEE NOTE BELOW)

Preheat oven to 350 degrees.  Brush crust with the Dijon mustard.  Sprinkle the cubed Swiss cheese evenly on top of the mustard. Set aside.

In a medium mixing bowl, blend the eggs, half & half and salt, pour over the cheese.  Sprinkle the sliced scallions over the top, bake for 60 minutes (or less if a knife inserted in the center comes out clean).  Serve with any green salad (spinach?) or with sliced apples and pears.

NOTE:  If desired, an option would be to saute diced onions with chopped bacon, simmer in 1/2 cup dry white wine until syrupy.  Layer over the Dijon and then add the cheese and egg/cream mixture.  This would give more of a "Quiche Lorraine" character.

Jo Manhart
(573)874-3138

www.AVAILABLEJONES.COM

Available Jones and Missouri Egg Council
1000 W. Nifong, Bldg 5 Columbia, MO  65203