Ingredients 
     Pat-in -the-Pan Pastry  (below)
     1 pound of ground beef
     1/2 to 3/4 cup of finely chopped onions
     1 clove of garlic, finely chopped 
     1/2 teaspoon of salt
     1/4 cup of Gold Medal all-purpose flour
     1/3 cup of dill pickle liquid
     1/3 cup of milk
     1/2 cup of chopped dill pickles
     2 cups of American or Swiss cheese (8 ounces)




     1. Heat the oven to 425 degrees. Prepare pastry; pat in bottom
     of pan and up sides of quiche dish, 8x2 inches, or round pan,8x1
     1/2 inches. 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 one 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 like tiny peas. Sprinkle in 3 to 4 tablespoons of
     cold water, one 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 one to two teaspoons of water if necessary)