Pat-in-the-pan pastry:

1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening
3 to 4 tbsp. cold water

Mix flour and salt. Cut in shortening with pastry blender until mixture looks like tiny peas. Sprinkle in water 1 tablespoon at a time, stirring with fork each time. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons of water if necessary).

1 lb. ground beef
1/2 to 3/4 c. finely chopped onion
1 clove of garlic, finely chopped
1/2 tsp. salt
1/4 c. flour
1/3 c. dill pickle liquid
1/3 c. milk
1/2 c. chopped dill pickles
2 c. shredded American or Swiss cheese (8 oz.)

1. Heat oven to 425 degrees. Prepare pastry; pat in bottom and up sides of quiche dish (pie pan), 8x2 inches or round pan, 8x1 1/2 inches. Bake 15 minutes.

2. Cook and stir beef, onion and garlic in 10 inch skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into dish with the crust.

3. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 15 minutes longer. Makes 4 to 6 servings.