Swiss Alpine Pie (Quiche Lorraine)

SWISS ALPINE PIE (Quiche Lorraine)

1 unbaked 10-inch pastry shell
1pkg (10 ounces) frozen broccoli, cooked
1 to 2 cups cooked ham, cubed
3 minutes and drained
3 cups shredded Swiss cheese (about 8 oz.)
1 ½ cups milk, scalded
3 eggs, beaten
1/8 tsp. each salt and pepper
3 Tbsp. chopped onion

Preheat oven to 400̊. In unbaked pastry shell, place a layer of broccoli and ham, using half the amount and one-third of the cheese. Repeat broccoli, ham and cheese layer. Sprinkle chopped onion and remaining third of the cheese over layered ingredients. Add seasonings to scalded milk, add milk gradually to beaten eggs, stirring well. Pour over pie. Bake 10 minutes at 450̊. Reduce heat to 325̊ and bake 30 to 35 minutes longer. Cool a few minutes before serving.