Spread inside of pie shell with mustard. Prick bottom and sides of shell several times with a fork. Bake for 10 to 12 minutes or until lightly browned and set on the bottom; set aside. Reduce oven temperature to 350°.

Mix all together and pour into a greased pan. Bake at 400 degrees for 10 minutes and then 300 degrees for 40 minutes. Variations of additions to the quiche: 2 c. ham, cubed Bacon (any amount up to 1 lb. cooked) 6 oz. shrimp 4 c. broccoli

A quiche without a crust? Don't worry - the delicate custard is so smooth and tasty, you'll never miss the pastry. And did we mention that by losing it, we've saved you 200 calories and 13 grams fat per serving?

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.

PREPARATION: Prepare crust for quiche or use a purchased 9-inch pastry shell. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in

To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1â&dbquo;2-1 tbsp water if