1 unbaked 9-inch pastry shell
1-1/4 cups diced, cooked, smoked turkey breast (about 6 ounces)
1/3 cup chopped onion
1 tablespoon butter or margarine
1 to 1-1/2 cups shredded Swiss cheese (4 to 6 ounces)
3 slightly beaten eggs
1 cup half-and-half or light cream
1/2 teaspoon dry mustard
1/8 teaspoon salt
Dash ground red pepper
Bake the unpricked pastry shell in a 450° oven for 4 to 5 minutes or until it just begins to puff. Remove from oven. Reduce oven temperature to 375°.
Meanwhile, in a medium skillet, cook turkey and onion in butter over medium-high heat until onion is tender, but not brown. Sprinkle cheese over bottom of prebaked shell. Spoon turkey mixture over cheese.
In a medium bowl, whisk together the eggs, the cream, the mustard, the salt and the red pepper. Pour over the cheese-turkey mixture.
Bake in the 375° oven for about 30 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let quiche cool for 10 minutes before serving.
Makes 6 to 8 servings.