CRUST:

4 c. flour
1 1/4 c. butter or other shortening
1/2 c. sour cream or cream cheese
2 tsp. salt
10-12 tbsp. cold water

FILLING:

10-12 fresh green chilies that have been toasted, skinned, sliced into sm. strips or 4 sm. cans whole green chilies, sliced into sm. strips
1 lb. longhorn or mild cheddar cheese, shredded
1/2 c. flour
8 eggs, beaten
1 c. milk or sour cream
1 tsp. salt
1/2 c. diced green onions
1/2 can black olives, sliced

Mix the dry crust ingredients, add the shortening and sour cream and work into large coarse pieces. Add the cold water a little at a time until you have a soft ball, not over working dough. Roll in between 2 layers of plastic wrap and arrange into 2 large glass pie plates. Bake these in a 300 degree oven only until the top of the crust is slightly done, not browned. Take out of oven and cool some while you mix the filling.

FILLING: Beat the eggs, milk or sour cream, flour, salt and pour a small amount onto the pie plate. Arrange the chilies, cheese, olives and green onions in plate. With a large spoon, add more of the egg mixture, making sure you don't over flow, or fill too much, as your eggs will expand. Bake in 325 to 350 degree oven for about 45 minutes.

OPTIONAL: This also will make 2 deep, make sure they're deep cookie sheets full and will be more like canapes. Slice and cut into squares for party servings. You'll be the hit of the party.