After Easter Quiche Friday, March 30, 2012


1 cup each ham and cooked asparagus, chopped
1 cup grated Cheddar cheese
3 hard cooked eggs (left over Easter eggs, of course), chopped
½ cup green onion, chopped
1 cup milk
3 eggs
1 TBSP salad mustard
½ tsp salt
1 tsp black pepper
1 unbaked 9 inch deep dish pie shell


Toss together the ham, asparagus, cheese, hard cooked eggs and green onion.
Place in pie shell. Beat together the eggs, milk, mustard, salt and pepper.
Pour over the ingredients to fill the shell. Bake in a 350 deg oven about one hour
or until puffed and brown. Serve hot.


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