For the pie crust:

4 cups flour

2 tsps. salt

1 ½ cups shortening

½ cup water, ice cold

For the filling:

16 eggs, large

2 qts. evaporated milk

1 Tbsp. plus 1 tsp. salt

½ tsp. black pepper

½ tsp. nutmeg, ground

1 cup basil, fresh, chopped

10 cups Fontina cheese, shredded

3 cups Parmesan cheese, shredded

8 Roma tomatoes, sliced 1/16" thick

Preheat oven to 375°F.

1. Blend flour and salt. Cut shortening into mixture until mixture resembles coarse pea-size crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.

2. Whisk together eggs, evaporated milk, salt, pepper, nutmeg and ½ cup basil.

3. On lightly floured surface, roll one dough ball into 12" circle. Place crust into 10" pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15-20 minutes or until edges turn light brown.

4. Place 2 Tbsps. basil and 2 ½ cups Fontina in each par-baked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.

5. To assemble single serving: Serve 1 wedge.

Photo and Recipe: Smucker's Foodservice