Put the flour and salt in a bowl, then cut in the shortening until the mixture is crumbly.

Add the water gradually, using a fork to mix it in, until the dough forms a ball.

Roll out half of it on a floured worktop until you have enough to fit a deep 9-inch pie dish.

Cover and refrigerate the pie crust and also wrap and refrigerate the other half of the dough for another pie.

Sauté the onions and ham with the garlic in 2 tablespoons of the butter in a skillet until tender, then let the mixture cool.

Preheat the oven to 350 degrees F.

Sauté the potato slices in the rest of the butter until tender, then add salt and pepper

Layer half of the cheese, potatoes and ham mixture in the pie crust, then repeat.

Whisk the cream and eggs, then pour over the pie filling.

Top with more grated swiss cheese

Bake for 45-50 minutes until crust is golden brown and cheese throughout is bubbly.