Green Chili Quiche

I used to think that making pie crust skipped a generation in my family as my daughter made great crusts as did my mother, while the skill seemed to totally elude me.  Finally I found this recipe  and now I can almost always create the perfect crust.

2 Cups flour

1 stick chilled unsalted butter

4 tbsp chilled shortening

1/2 tsp salt

Using a food processor and the dough blade.  Add the flour and salt.  Cube the shortening and butter and add.  Process until crumbly.  Fill a liquid measure with ICE and water.  Slowly add to the flour mixture while the machine is running.  Stop adding water once the mixture begins to form a ball.  Usually 3-4 tbsp of water total.  Roll and place in pie pan, crimping edges as you like.  

This recipe will make plenty of pastry for a 1 crust pie with scrap leftover.  

For a quiche bake at 350 for 25 minutes after lining with wax paper and adding dried beans or rice.

Once partially baked remove the paper and beans.

For the filling:

1 cup chopped ham or cooked bacon

1 cup chopped green chilis -  I use the ones I froze from my garden last summer.

1 cup shredded cheddar cheese

2 egg yolks

2 whole eggs

2 cups half and half

salt and pepper 

Add the first three ingredients to the partially baked pie shell.  Combine the rest of the ingredients and beat until eggs are totally mixed.  Pour into pie shell and bake for 45 minutes or until quiche is set.  @350.