Fred Wix, aka The Gabby Gourmet was a local (Utah)tv chef. This is a recipe that was reproduced in the local paper. I don't know who the widow is, but she obviously had good taste. As Gabby would say, "Enjoy!"

Ingredients

4 serv.

(9 -10 inch) unbaked pastry shells↗1
egg white, beaten1
cup mayonnaise (not salad dressing)↗1⁄2 cup
tablespoons flour↗2 tablespoons
extra-large eggs, beaten2 -3
2 -3
1/2 cup cream or 1/2 cup milk↗1⁄2 cup
1 1/2 cups ham (all should be precooked) or 1 1/2 cups bacon (all should be precooked)↗1 1⁄2 cups
ounces swiss cheese (shredded*) or 8 ounces monterey jack cheese (shredded*)↗8 ounces
cup green onion, chopped↗1⁄3 cup
teaspoon fresh nutmeg, grated↗1⁄8 teaspoon
tablespoons fresh parsley, finely chopped↗3 -4 tablespoons
3 -4

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Brush beaten egg white over the pastry shell. Set aside to dry. (This will keep the crust from getting soggy.)
3
In a large mixing bowl, combine the mayonnaise, flour, eggs and half-and-half. Blend well.
4
Add desired meat, cheese, onions and nutmeg.
5
Pour the mixture into the pastry shell. Sprinkle parsley over the top.
6
Bake 40 to 45 minutes, until eggs are set and browned. Remove from oven and cool at least 10 minutes before slicing.
7
*Use Swiss cheese with seafood and Jack cheese with the ham or bacon.

Source: food.com

Original recipe ↗

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