Mexicali Quiche
PREP TIME: 30 min
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COOK TIME: 35 min
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8 |
INGREDIENTS:
| 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 |
| 1/2 stick OR 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 minced | 1/4 tsp. hot pepper sauce |
| 1 (5 oz.) can cooked chicken drained and chopped | 1/8 tsp. freshly ground black pepper |
- CRUST
- 1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup Crisco® All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 450°F.
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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.
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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.
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4.
BAKE 9 minutes or until lightly browned.
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5.
REDUCE oven temperature to 350°F.
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6.
HEAT oil in medium skillet. Add onions and garlic; cook and stir until crisp-tender.
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7.
LAYER chicken, cooked onions and garlic, chiles, olives, tomato, Cheddar cheese and Monterey Jack cheese in pie crust.
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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.
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9.
BAKE 35 to 40 minutes or until set. Let stand 10 minutes before serving.
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