1 10-inch quiche, 6 servings
Flaky Pastry:
1-1/4 cup flour
1/4 teaspoon salt
1/4 cup firm butter or margarine
2 tablespoon lard
1 egg, slightly beaten
Combine flour and salt. Cut in butter and lard until mixture forms coarse crumbs. Add eggs to flour mixture. Stir with a fork until pastry clings together. Shape into a ball. Roll out on a floured surface to a circle, 12-13″ in diameter.
Filling:
3/4 lb. ground beef (or ground turkey)
1/2 teaspoon garlic salt
1/4 cup tomato sauce
1 teaspoon Dijon mustard
3 medium onions, thinly sliced
3 tablespoon butter or margarine
1-1/2 cup shredded Swiss cheese
4 eggs
1 cup half-and-half (light cream)
Line a 10-inch quiche pan with pastry, trimming edge flush with rim of dish. Crumble meat into large frying pan. Cook over medium-high heat, stirring often, until brown. Spoon off excess fat. Remove from heat. Mix in garlic salt, tomato sauce, and mustard. Spread meat mixture evenly in quiche pastry. In same pan, braise onion in butter for 15-20 minutes over low heat, stirring occasionally, until very limp and beginning to brown. While onions cook, sprinkle cheese over ground beef mixture. Cover with onions. Beat eggs and half-and-half. Pour over onions.
Bake at 450 degrees on lowest rack for 15 minutes. Reduce heat to 350 degrees. Continue to bake until filling is set and top is brown, about 20 minutes. Let stand a few minutes before cutting into wedges.