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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This potato quiche has a delicious crust. The recipe comes courtesy of Ettore's Resturant and Bakery in Sacramento, CA. Ingredients:
8 ounces butter (room temperature) |
8 ounces cream cheese (room temperature) |
2 cups pastry flour |
1 teaspoon dried thyme |
3 eggs, beaten |
1/2 cup mayonnaise |
1 cup milk |
2 teaspoons flour |
1 leek, stalk chopped |
1 yukon gold potato, cooked and sliced |
1/2 cup ham, cubed |
1 cup swiss cheese, shredded |
Directions:
1. For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
2. Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
3. Custard; Whisk all ingredients together.
4. Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
5. Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.
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