Ham & Cheese Quiche per Ang's request

Here it is Angaroo! I am not an egg eater, but this is out of this world good!

Ham & Cheese Quiche.
((So good, you'll want to slap your mama. However, I wouldn't lay a hand on Mrs. Ernestine. Totally not recommended. HA!))

• One refridgerated pie crust, uncooked (I always use the Pillsbury kind that is rolled up and comes in a red box with 2 crusts.)
• 4 eggs
• 2 cups of heavy cream
• pkg of sliced swiss
• 1 cup diced ham (I used deli ham meat and just chopped it.)
• Parmesan Cheese
• 1/2 Tony Chachere's seasoning

Put uncooked pie crust in a pie pan (do not prick), but do crimp the sides up high as this will be really full when you pour in the egg mixture. Layer about 3 or 4 slices of Swiss on the bottom of the crust. Try to cover as much area as possible. Sprinkle/spread ham on top of the swiss, then do another less covering layer of Swiss on top of the ham. Beat 2 eggs in a large bowl and add heavy cream and beat again. Pour egg mixture over Swiss and ham layers. Sprinkle lightly with Parmesan cheese and Tony's seasoning. (I also sprinkled with a dash of salt and pepper at this point.) You could also add chopped bacon, cooked shrimp, etc., but I'm more of a simple girl. I did slice some tomatoes pretty thin and put them on the top of one half of the quiche prior to putting it in the oven. Bake at 350 for about one hour (although I had to watch mine and cover it with foil as the crust edges started getting too brown. You should be able to cut it open gently to see how the inside looks. Mine was a bit (just a teensy bit) watery at first, but I think it might have been from the tomatoes. The eggs will look fluffy and done on the inside.

Let me know after you make it?!?! You're gonna die! It's so good!