Title: Ham and Potato Quiche
Categories: Entree Meat Potato Cheese
Yield: 12 Servings
| 1 | c | All-purpose flour |
| 1/2 | c | Vegetable shortening |
| 3/4 | ts | Salt; divided |
| 3 | tb | -to 4 tb cold water |
| 1 1/2 | c | Ham; cooked & cubed |
| 1 | md | Potato; boiled, peeled & cut into 3" strips |
| 1 | c | Cheese, Swiss; grated |
| 1 | c | Milk |
| 4 | | Eggs |
| 1 | ts | Onion flakes |
| 1/4 | ts | White pepper |
Preheat oven to 350. Combine flour, shortening and 1/4 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 1/2 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)