1/2 cup (1 stick) butter flavored shortening (I use Crisco)
2 cups all-purpose flour
1 tsp. Chef's essence seasoning, divided (Santa Paula)
1 tsp. coarse black pepper, divided
1 tsp. Kosher salt, divided
1 tsp. dried cilantro
1/2 cup chopped cilantro
2 cups cheddar and Monterey cheese blend
1 onion chopped
3 or 4 garlic cloves, chopped
1 (16 oz.) pkg. bacon, cut into pieces
12 eggs
1 cup evaporated milk or whole milk
non-stick cooking spray (I use butter Pam)

Cook bacon slices on a cookie sheet.

Cut shortening into pieces, place in bowl with flour. Add 1/2 teaspoon each of Chef's essence, black pepper, Kosher salt and 1 teaspoon of dried cilantro. Use a pastry cutter to cut in until forms a clumpy ball, add 5 teaspoons cold water and mix in until forms a ball.

To help make the crust lay out 1 piece of parchment paper and spray with non-stick spray. Place another sprayed piece on top, and roll out. Remove the top piece, and flip the bottom piece so the crust falls into the pie pan.

Bake crust at 350°F for 20 to 25 minutes.

Add eggs and milk to a bowl. Add 1/2 teaspoon of Chef's essence, black pepper, and Kosher salt. Mix well. Add chopped garlic and onion, mix well. Add cheese blend, mix well. Add chopped cilantro, mix well. Pour mixture into cooked pie shell.

Bake at 350 for 50 to 55 minutes until you can stick toothpick in center and it comes out clean.

Note: You may substitute the homemade pie crust with a prepared crust (such as Pillsbury), but it won't have the seasonings added in!

Submitted by: Jim Scott