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Ham and Potato Quiche
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) |
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