Quiche Lorraine

• 1 pie shell (I used Pillsbury)
• 8 ounces Swiss cheese, shredded
• 4 tablespoons flour
• 6 ounces of ham (chopped)
• 1 onion, chopped
• 3 eggs
• 8 oz. Evaporated milk (2/3 of a 12 ounce can)
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

1. Preheat oven at 375 degrees.
2. Place pie shell in glass pie plate and flute edges or use frozen deep dish pie shell in aluminum pan.  (I used Aldi's.)
3. Dock pie shell.  Place a pie weight string of beads in pie shell, including over the sides, and blind bake for 10 minutes.  
4. Stir the 4 tablespoons flour into the shredded cheese.
5. Place cheese and flour mixture in the bottom of the of shell.
6. Saute chopped ham and chopped onions.
7. Spread the chopped ham and sauteed onions on top of cheese.
8. In the blender, mix the eggs, evaporated milk, mustard, and salt. You may also use a whisk, but be sure to whisk these items for 5 minutes. 
9. Pour the blended mixture evenly over the bottom layers.
10. Reduce oven temperature to 300 degrees.
11. Bake 75 minutes on the center over rack.  Do the knife test in the center to make sure that it is done.  If necessary, add a few more minutes to the baking time.
12. Serve and enjoy.