Roast Beef Quiche

1 pastry shell (9") -- unbaked


1 3/4 cups cooked roast beef -- finely chopped

1/4 cup green onions -- chopped

1 tablespoon all-purpose flour

4 eggs

1/2 cup evaporated milk

1 tablespoon steak sauce

1/8 teaspoon dill weed

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

to taste salt and pepper

2 cups cheddar cheese (8 oz) -- shredded

1/2 cup green pepper -- chopped



Ready in 1 hour or less.



Line unpricked pastry shell with a double thickness of heavy duty foil.

Bake at 450� for 5 minutes; remove foil. Bake 5 minutes longer. Reduce

heat to 375�. Sprinkle beef and onions into the crust. In a blow, beat the

flour and eggs until smooth. Add milk, steak sauce and seasonings; beat

until smooth. Stir in cheese and green pepper. Pour into crust. Bake for

25 minutes or until center is set. Let stand for 10 minutes before cutting.



Yield: 6-8 servings.