2 tsp. butter
1/4 c. chopped onion
4 eggs, beaten
1 c. evaporated milk (reserve 2 tbsp.)
4 oz. chopped green chilies, rinsed
1 c. whole kernel corn
1/4 c. chopped pimento, drained
2 tbsp. Picante Sauce
4 oz. grated cheddar cheese
1 tbsp. + 1 tsp. flour
Dash of hot sauce

CRUST:

3 tbsp. vegetable oil
2 tbsp. milk (reserved from filling)
1/2 c. + 2 tbsp. flour

CRUST: Stir together oil and milk then add flour. Make into a ball, roll out on floured, waxed paper and place in 9 inch pie pan sprayed with Pam. Bake crust at 450 degrees for 10 minutes. Pour in quiche mixture and bake at 350 degrees for 30 minutes. Allow to cool 10 minutes before serving.

FILLING: Melt butter in large pan; add onion and saute until barely tender. Add rest of ingredients; stirring to mix well. TIP: Can use frozen pie shell.