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White Lily

Mexicali Quiche


30 min


35 min


CRUST 1 (4 oz.) can diced green chiles drained
1 1/2 cups White Lily® Enriched Bleached All Purpose Flour 1/2 cup sliced ripe olives
1/2 tsp. salt 1 medium tomato seeded and chopped
1/2 cup Crisco® All-Vegetable Shortening 1/2 cup shredded Cheddar cheese
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening 1/2 cup shredded Monterey Jack Cheese
4 tbsps. ice cold water 4 large eggs lightly beaten
FILLING 1/2 cup milk
2 tsps. Crisco® Pure Vegetable Oil 1/2 tsp. salt
1 cup sliced green onions 1/2 tsp. ground cumin
1 clove garlic minced1/4 tsp. hot pepper sauce
1 (5 oz.) can cooked chicken drained and chopped1/8 tsp. freshly ground black pepper


  1. 1.
    HEAT oven to 450°F.

  2. 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. 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. 4.
    BAKE 9 minutes or until lightly browned.

  5. 5.
    REDUCE oven temperature to 350°F.

  6. 6.
    HEAT oil in medium skillet. Add onions and garlic; cook and stir until crisp-tender.

  7. 7.
    LAYER chicken, cooked onions and garlic, chiles, olives, tomato, Cheddar cheese and Monterey Jack cheese in pie crust.

  8. 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. 9.
    BAKE 35 to 40 minutes or until set. Let stand 10 minutes before serving.