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)

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