A crisp, buttery crust tops this ground beef and vegetable pie, baked in a quiche dish. To accompany it, serve a big, leafy green salad, and your favorite fruit sherbet for dessert. For 1 pie, 6 servings, you will need:

1 1/2 lb. lean ground beef, crumbled
2 tbsp. butter
1 can of jar (2 1/2 oz.) sm. whole mushrooms, drained
1/2 lg. onion, finely chopped
1 green or red bell pepper, seeded, chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. dried oregano leaves
1 tbsp. all-purpose flour
1/2 c. beef broth
Pastry (recipe follows)
1 egg white, beaten with 1 tsp. water

1. In a large frying pan brown ground beef in butter. Add mushrooms, onion, green or red pepper and garlic. Cook, stirring, until onion is soft.
2. Mix in salt, mustard, oregano and flour. Cook until bubbly. Remove from heat and gradually mix in broth.

3. Spread meat mixture in a 10 inch quiche dish. Cover with pastry, turning edge under and pressing against side of dish. Brush with egg white mixture. If you wish, trim with cut-outs made from pastry trimmings. Pierce top in several places with a fork.

4. Bake at 425 degrees until pastry is golden, 25-30 minutes.

Pastry: Mix 1 cup all-purpose flour with 1/4 teaspoon salt. Cut in 1/4 cup butter and 1 tablespoon lard until mixture forms coarse crumbs. Beat 1 egg yolk with 1 1/2 tablespoons cold water. Add to flour mixture. Stir until pastry clings together. Shape into a ball. Roll out on a floured surface to an 11 inch diameter circle.