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Ham & potato quiche

Yield: 12 Servings

Ingredients:

• 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

Instructions:

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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