Beef Quiche with Parmesan Crust

Crust: 9 Inch pie pan

1 1/2 C. flour

1/2 C. Parmesan cheese

1/4 C. butter

2 Tbsp. water

Beef quiche: 1 Jar dried beef -- (2 1/2 oz.)

1 C. chopped mushrooms

1 Small onion

2 Tbsp. butter

3/4 C. shredded Swiss cheese -- (3 oz.)

2 Tbsp. all purpose flour

3 eggs -- beaten

1 C. milk

1 Dash hot pepper sauce

Crust: Mix flour and cheese. Cut in butter until mixture resembles size of small peas. Sprinkle with water. Mix with fork while adding more water to hold mixture together. Roll and put into a 9-inch pie pan. Poke crust with fork along bottom, and pinch edges together along the top. Bake at 375 degrees for 10 minutes. Beef quiche: In skillet, Saute beef, mushrooms and onions in the butter until onion is tender. Toss together cheese and flour. Sprinkle over beef mixture. Combine eggs, milk and pepper sauce. Pour into pie shell. Bake at 350 degrees for 40 minutes or until firm. Let sit about 5 minutes before serving.