MEXICALI QUICHE RECIPE - (4.7/5)

Mexicali Quiche Recipe - (4.7/5) image

Provided by Nana_CAM

Number Of Ingredients 17

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1 1/2 Cups All Purpose Flour
1 tsp. salt divided
1/2 stick (1/2 cup) well chilled Baking sticks All-Vegetable Shortening
4 Tbsp. ice cold water
2 tsp. 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 chilies, drained
1/2 cup slice ripe olives
1 medium tomato, seeded ad chopped
1 cup shredded Cheddar cheese
4 eggs, lightly beaten
1/2 cup Milk
1/2 tsp. ground cumin
1/4 tsp. hot pepper sauce
1/8 tsp. pepper

Steps:

Combine flour and 1/2 tsp. salt in medium bowl. Cut in shortening, using pastry blender, until mixture resembles coarse crumbs. Sprinkle 2 tablespoons ice water over flour mixture. Stir with fork. Add additional ice water, 1 tablespoon at a time, just until dough holds together when pressed into a ball. Flatten into a round disk. Wrap in wax paper. Chill for 30 minutes. Heat oil in medium skillet over medium heat. Add onions and garlic. Saute' 5 minutes or until crisp-tender. Heat oven to 450 degrees F. Roll dough into 12 inch circle on lightly floured surface. Transfer to 9 inch pie plate. Trim and flute edges, as desired. Pierce bottom and sides of pastry with a fork. Bake 9 minutes or until lightly browned. Reduce oven temperature to 350 degrees F. Layer, onion mixture, chilies, olives, tomato, and cheese in pie crust. Whisk eggs, milk, cumin, hot pepper sauce, pepper, and 1/2 tsp. salt in a medium bowl. Pour over ingredients in crust. Bake 35 to 40 minutes or until set. Let stand 10 minutes before serving.