Quiche'-it's whats for dinner tonight

I use a prepared FROZEN DEEP dish pie crust but if you want to make yur own crust a recipe follows
Turn the oven to 450 degrees and bake the pie crush for about 10 minutes (according to package directions)

Diced ham about 1/2 cup
1 cup shredded cheese (4 oz) I use cheddar
1/3 cup finely chopped onion, or 3 green onions, sliced (adds a nice color) OR
I use dehydrated as a time saver if I don't have any chopped in the fridge
3 large eggs
1 1/2 cups half-and-half (preferred) but milk works too
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
dash nutmeg


1)Reduce oven temperature to 325°F.
2)Sprinkle ham, cheese and onion in pie crust.
3)In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
4)Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Serve with fresh fruit or grilled asparagus and a pillsbury cresent roll for a complete meal.

Pastry
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1.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).
2.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.
3.Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.