Pat-in-the-Pan Pastry (below)
1 lb. ground beef
1/2 - 3/4 c. finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. salt
1/4 c. Gold Medal all purpose 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 the oven to 425 degrees. Prepare pastry; pat in bottom and up sides of quiche dish, 8"x2", or round pan, 8" x 1 1/2". Bake 15 minutes.

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

3. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer. Makes 4 to 6 servings.

PAT-IN-THE-PAN PASTRY: Mix 1 1/3 cups of Gold Medal all purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup of shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).