CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/4 c. water
1/3 c. butter
1/2 tsp. chili powder

Combine flour, salt and chili powder. Cut in butter into mixture until it resembles coarse crumbs. Add cold water working until dough forms a ball. May be refrigerated until ready to roll out.

FILLING:

1 c. grated cheese
1 sm. jar chopped pimiento
1 (4 oz.) can green chilies
3 lg. eggs
1 tsp. salt
1/2 c. grated Monterey Jack cheese
3 tsp. chopped green onion
1/2 c. ripe olives
1 1/ c. half and half

Preheat oven to 350 degrees. Roll out dough to fit 9" pie plate or quiche pan. Place cheese evenly on pastry. Sprinkle pimiento, chilies, onions and olives over cheese. Bake 40 to 45 minutes until golden or knife inserted comes out clean. Serve hot.