Potato Ham Quiche

I found this and twinked it from the Prepared Pantry.  Jeff could tell it was Gluten Free pie crust but said it was excellent.  The texture was nice and tasted buttery, flakey.  I made some crusts ahead and froze them at thanksgiving.  It froze well and unthawed very quickly.  I would make this again and Nicholas did enjoy it.  I especially loved using the new pie dish my mama got me for Christmas. I think it is beautiful.  Dessert was Chocolate chip cookies.  I love to use the recipe on the Pamelas bag.  I make up the dough, and refridgerate the dough I don't cook, then I can make hot cookies anytime the boys need them.  They don't stay fresh very long so I have found the refridgeration idea to be best.

1 pie crust shell
  2 large eggs
2 cups half and half i used reeds dairy whole
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup ham, diced
1/2 cup cubed new potatoes, sautéed until nearly cooked or frozen hashbrowns
1/4 cup red bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese
Directions
Preheat the oven to 375 degrees.  Place the oven rack on the lower 1/3.

1. From the crust in a nine-inch pan, preferably a silver or light colored pan.
2. Whisk together the eggs, half and half, salt, and pepper.
3. Stir in the ham, cooked vegetables, and grated cheese.  Pour the filling into the unbaked pie shell.
4. Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes). 

Pie Crust

1-1/2 cups Pamela's Baking & Pancake Mix or gluten free flour blend
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons oil
1/4 cup ice water

Yield: one, 9-inch pie crust

Combine Pamela's Baking & Pancake Mix and sugar in a bowl. Cut butter into flour mixture with two knives until butter is in very small pieces. Add oil, then ice water, slowly until dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper to about 1/8-inch (it will puff and swell when in bakes). Peel the top paper off and invert into a pie dish. Peel off the second sheet of paper and arrange, fix crust edge. Or instead of rolling out, press dough into pan with fingers, the thinner the better.

Unfilled Crust: Use fork to perforate crust then bake at 350º for 12 to 15 minutes.

Filled Crust: Fill crust and follow baking directions from your pie recipe.

Helpful Hint: Baking pie on lower racks allows the bottom of the crust to bake more thoroughly. Foil can be placed on edges to decrease browning the crust edge.

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