Pat-in-the-Pan Pastry (below)
1 lb. ground beef
1/2 to 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, 8x2 inches, or round pan. 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.

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 of 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).