Lion House Quiche

Ingredients

1 cup flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons water
1 teaspoon green onions, sliced
1 teaspoon green bell pepper, chopped
1/4 cup bacon strips, crumbled
1 cup ham, cubed
1 cup swiss cheese, grated
5 eggs
1 cup half-and-half cream
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard

Notes / Directions
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Fit pastry into 9in. pie pan and sprinkle with green onions, green peppers, bacon, and ham. Sprinkle on cheese. In a medium bowl, whip eggs with half and half, lemon peel, salt, and mustard. Pour over other ingredients in crust. Bake at 325 degrees for 45 minutes. Let stand 10 minutes before serving.

~ Rachel