Ham And Potato Quiche Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
- into 3" strips,
1/2 cup: Vegetable shortening,
1 cup: Cheese, Swiss, grated
3/4 tsp: Salt, divided
1 cup: Milk,
3 tbsp: -to 4 tb cold water,
4: Eggs,
1 1/2 cup: Ham, cooked & cubed
1 tsp: Onion flakes,
1 medium: Potato, boiled, peeled & cut
1/4 tsp: White pepper,
Directions:
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") (MMd by Nancy Hagfors -
GXDB48A on Prodigy; N.HAGFORS on GEnie)
Source from luhu.jp
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") (MMd by Nancy Hagfors -
GXDB48A on Prodigy; N.HAGFORS on GEnie)
Source from luhu.jp