1 (8-inch) pie shell
1/2 C. cooked turkey-ham,
cut into small pieces
1/4 C. cooked peas
1/2 C. cooked chicken,
cut into small pieces
2 Tbsp. butter
2 tsp. flour
1/2 C. double-strength chicken broth
3 Tbsp. finely chopped parsley
Grated rind of 1 lemon
1 small onion, finely chopped
2 mushrooms, thinly sliced

Mix the meats and peas together and pour into pastry shell. Heat the butter and saute the onion for 3 minutes. Add the mushrooms and saute for 1 minute. Stir in flour. Stir in chicken broth, parsley & lemon rind. Remove from heat and cool slighty. Stir in eggs and pour into pastry shell. Bake 375° for 25 to 30 minutes. Trimming the pastry shelf after the quiche has been baked will minimize the shrinking of the shell.