Ham and Cheese Quiche

1 9-inch deep-dish pastry pie shell
1 ½ c. grated Cheddar Cheese
1 c. grated Mozzarella Cheese
1 ½ c. chopped Ham
¼ c. finely chopped onion
1/3 c. cup flour
½ t. salt
¼ t. pepper
½ t. crushed basil leaves
¼ t. minced garlic
1 c. milk
4 eggs
Garnish with Roma tomatoes and fresh parsley

Preheat oven to 350 degrees. Bake pie shell 5 minutes. Remove from oven. Gently toss the two cheeses together. In layers, cover the pastry with half the cheese, ham, and onion. Repeat the layers. In a medium-size mixing bowl, combine flour, salt, pepper, garlic, and basil. Gradually pour in milk, blending well. Add eggs, one at a time, beating well after each addition. Pour mixture into pie shell. Garnish with thin slices of a Roma tomato, bacon crumbles, and a few snips of fresh parsley. Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Cool 5 minutes before serving.

Serves 6 to 8

Contributed by: Linda Jones
Director of Development
Springfield, Missouri