Mexicali Quiche

Ingredients:

CRUST
•	1 1/2 cups All Purpose Flour
•	1/2 teaspoon salt
•	1/2 cup Crisco® All-Vegetable Shortening
OR	1/2 stick Crisco® All-Vegetable Shortening Sticks
•	4 tablespoons ice cold water
•
FILLING
•	2 teaspoons Crisco® Pure Vegetable Oil
•	1 cup sliced green onions
•	1 clove garlic, minced
•	1 (5 oz.) can cooked chicken, drained and chopped
•	1 (4 oz.) can diced green chiles, drained
•	1/2 cup sliced ripe olives
•	1 medium tomato, seeded and chopped
•	1/2 cup shredded Cheddar cheese
•	1/2 cup shredded Monterey Jack Cheese
•	4 large eggs, lightly beaten
•	1/2 cup milk
•	1/2 teaspoon salt
•	1/2 teaspoon ground cumin
•	1/4 teaspoon hot pepper sauce
•	1/8 teaspoon freshly ground black pepper

Instructions:

1.	HEAT oven to 450°F.
2.	COMBINE flour and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add water 1 tablespoon at a time, mixing with fork just until moistened. Form dough into a ball.
3.	TURN onto lightly floured surface. Flatten and roll to form 12-inch circle. Fit into 9-inch pie plate. Trim 1/2-inch beyond edge of pie plate. Fold under extra pastry to build up edge. Flute. Prick bottom and sides of pastry with fork.
4.	BAKE 9 minutes or until lightly browned.
5.	REDUCE oven temperature to 350°F.
6.	HEAT oil in medium skillet. Add onions and garlic; cook and stir until crisp-tender.
7.	LAYER chicken, cooked onions and garlic, chiles, olives, tomato, Cheddar cheese and Monterey Jack cheese in pie crust.
8.	COMBINE eggs, milk, salt, cumin, hot pepper sauce and pepper in small bowl. Blend well. Pour carefully over ingredients in pie crust. Cover fluted edge of pie with 1 1/2-inch strip of foil to prevent overbrowning.
9.	BAKE 35 to 40 minutes or until set. Let stand 10 minutes before serving.