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Ham and potato quiche
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Entrees, Ham, Meats, Pork, Quiches & Souffles, Vegetables |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | All-purpose flour | | 1/2
| cup | Vegetable shortening | | 3/4
| tsp | Salt, divided | | 3
| tbsp | -to 4 tb cold water | | 1 1/2
| cup | Ham, cooked & cubed | | 1
| med | Potato, boiled, peeled & cut | | | - into 3" strips | | 1
| cup | Cheese, Swiss, grated | | 1
| cup | Milk | | 4
| | Eggs | | 1
| tsp | Onion flakes | | 1/4
| tsp | White pepper |
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Procedures:
| 1 | Preheat oven to 350. | | 2 | Combine flour, shortening and ?ts salt in large bowl; mix with fork or pastry blender until mixture is consistency of fine crumbs. | | 3 | Gradually add water; stir until dough holds together. | | 4 | Gather dough into a ball. | | 5 | Roll out on lightly-floured pastry cloth to a circle 2" larger than 9" pie plate. | | 6 | Ease crust into pie plate; trim and flute edges. | | 7 | Sprinkle ham, potato and cheese evenly over bottom of crust. | | 8 | Combine milk, eggs, onion flakes, remaining ?ts salt and pepper in small bowl; mix lightly. | | 9 | Pour over ingredients in crust. | | 10 | Bake 45-50 minutes, or until center is set. | | 11 | Let stand 10 minutes. | | 12 | Slice into 12 wedges. | | 13 | ("the all-american potato cookbook") (mm"d by nancy hagfors - gxdb48a on prodigy; n.hagfors on genie |
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