& Potato Quiche
1 cup all-purpose flour
1/2 cup vegetable shortening
3/4 teaspoon salt, divided
3 to 4 tablespoons cold water
1 1/2 cups cubed, cooked ham
1 medium boiled potato, peeled and cut into 3 inch strips
1 cup grated Swiss cheese
1 cup milk
1 teaspoon onion flakes
1/4 teaspoon white pepper
Preheat oven to 350 degrees F.
Combine flour, shortening, and 1/4 teaspoon 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 inches larger
than 9-inch pie plate.
Ease crust into pie plate; trip and flute edges.
Sprinkle ham, potato and cheese evenly over bottom of crust.
Combine milk, eggs, onion flakes, remaining 1/2 teaspoon salt, and
pepper in small bowl; mix lightly. Pour over ingredients in crust.
Bake 45 to 50 minutes, or until center is set.
Let stand 10 minutes. Slice into 12 wedges.
The All-American Potato Cookbook