Beef Quiche Parmesan Crust Recipe

• 1 x (2 1/2 ounce.) jar dry beef, slivered or possibly minced
• 1 x (3 ounce.) can minced mushrooms, liquid removed
• 1 sm onion, minced
• 2 Tbsp. butter or possibly margarine
• 3/4 c. (3 ounce.) shredded Swiss cheese
• 2 Tbsp. all-purpose flour
• 3 x Large eggs, slightly beaten
• 1 c. lowfat milk Few dashes of warm pepper sauce
• 1 1/2 c. all-purpose flour
• 1/2 c. grated Parmesan cheese
• 1/4 c. butter or possibly margarine
• 1/3 c. lard
• 2 Tbsp. water

1. PIE SHELL: In bowl, mix flour and Parmesan cheese.
2. Cut in butter or possibly margarine and 1/3 c. lard till mix resembles size of small peas.
3. Sprinkle with 2 Tbsp.
4. water.
5. Mixing with fork, add in sufficient more water to hold particles together.
6. Roll to 1/8 inch thickness.
7. Ease into 9-inch pie pan.
8. Flute edges.
9. Prick crust with fork.
10. QUICHE: Prepare Parmesan pie shell.
11. Bake at 375 degrees for 10 min.
12. (If shell sags into pan, use spoon to reshape, smoothing over any breaks.)
13. In skillet, saute/fry beef, mushrooms and onion in the butter till onion is tender.
14. Spoon into partially baked shell.
15. Toss together cheese and flour.
16. Sprinkle over beef mix.
17. Combine Large eggs, lowfat milk and warm pepper sauce.
18. Pour into pie shell.
19. Bake at 350 degrees for 40 min or possibly till hard and knife inserted near center comes out clean.
20. Let stand for about 5 min before serving.

beef, mushrooms, onion, butter, swiss cheese, flour, eggs, milk, flour, parmesan cheese, butter, lard, water

Taken from cookeatshare.com/recipes/beef-quiche-parmesan-crust-82201 (may not work)