• pastry for 9 inch pie crust
• 1 cup cooked chopped ham (1/2 pound)
• 2 tbsp. chopped chives
• 1 cup grated Jarlsburg cheese
• 1 cup sliced button mushrooms
• 4 Large Country Hen eggs
• 1 12 oz. can fat-free evaporated milk (shake well)
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. sugar
• 1/8 tsp. nutmeg
• dash of cayenne pepper

Preheat oven to 425 degrees. Roll out pastry and line a 9 inch pie pan. Trip overlap to 1/2 inch. Fold overlap under fluted edge. Spread ham in bottom of the pie shell. Top with chives, cheese, and mushrooms. In a medium bowl whisk together the eggs, milk, salt, black pepper, sugar, nutmeg, and cayenne pepper until well blended. Pour immediately over layers in pie shell. Using the whisk, push any floating mushrooms or other ingredientsdown into liquid to moisten. Carry carefully to oven. Pie pan will be full. Bake 15 min. Reduce temp. to 300 degrees and bake for 45 minutes more. Let sit 10 minutes before serving.