Ham, Bacon, and Swiss Quiche

Ingredients:

1 (9 inch) pastry shell (use the frozen 2-pack kind rather than the thin pie crusts)
About a large handful/little less than half a normal-sized hamsteak of diced ham(1 cup)
a few strips of bacon, crumbled
A handful and a half of shredded swiss or cheddar (1 cup), plus some more to sprinkle on top of quiche
About a teaspoon of chopped onions? like a quarter-sized area of onions
2 eggs
1 cup skim milk
bit of black pepper (bit of salt if make a meat-free or turkey version).
(Can add veggies, different meat, etc)

Directions:
Preheat oven to 400
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. (Experiment w/ avoiding air bubbles)
Turn oven down to 375
Add ham, bacon, cheese and onion to the shells, evenly distributed.
In a bowl, whisk eggs, milk, and pepper.
Pour into shell, pushing down any bits of ingredients not covered.
Sprinkle bit of cheese on top.
Cover edges with foil and bake at 375 for 35 minutes or until a knife inserted near the center comes out clean - don't over cook on first day, since needs to be reheated.
Let stand for 5-10 minutes before cutting.

Time: bit more than an hour start to finish, but long cooking time.

Good w/ mesclun salad with radishes, cucumber, goat cheese and walnuts.

Reheating: 15 minutes at 375.

Modified from Ham-N-Cheese Quiche by Christena Palmer