Ham and potato quiche
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ½ | cup | Vegetable shortening |
| ¾ | teaspoon | Salt; divided to 4 tb cold water |
| 1½ | cup | Ham; cooked & cubed |
| 1 | medium | Potato; boiled, peeled & cut into 3\" strips |
| 1 | cup | Cheese, Swiss; grated |
| 1 | cup | Milk |
| 4 | Eggs | |
| 1 | teaspoon | Onion flakes |
| ¼ | teaspoon | White pepper |
Directions
Preheat oven to 350. Combine flour, shortening and ¼ ts salt in large bowl; mix with fork or pastry blender until mixture is consistency of fine crumbs. Gradually add water; stir until dough holds together. Gather dough into a ball. Roll out on lightly-floured pastry cloth to a circle 2" larger than 9" pie plate.
Ease crust into pie plate; trim and flute edges. Sprinkle ham, potato and cheese evenly over bottom of crust. Combine milk, eggs, onion flakes, remaining ½ ts salt and pepper in small bowl; mix lightly.
Pour over ingredients in crust. Bake 45-50 minutes, or until center is set. Let stand 10 minutes. Slice into 12 wedges.
("The All-American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)