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from Nashville, TN
Originally shared on the web 04/28/2006

2 c. all-purpose flour
1 t. salt
3/4 c. shortening
4 T. cold water
1/3 c. sweet onion, chopped
1 red pepper, chopped
2 T. butter
7 eggs, lightly beaten
1/3 c. sour cream
1/3 c. milk
3 T. fresh parsley, chopped
1/4 lb. cooked honey ham, diced
14-oz. can artichoke hearts, chopped
1 c. shredded Swiss cheese

Combine flour and salt in a large mixing bowl; blend in shortening until coarse crumbs form. Gradually mix in water; roll dough out thinly. Place in a 10" quiche pan; trim edges. Bake at 450 degrees for 10 minutes; set aside. Saute onion and red pepper in butter in a skillet until tender; remove from heat and set aside. Blend eggs, sour cream and milk together; stir in parsley, ham and artichoke hearts. Add onion mixture; mix well. Pour into crust; sprinkle with cheese. Bake at 325 degrees until filling is firm; let stand 5 minutes before slicing into wedges to serve. Makes 6 to 8 servings.