Source: Jan Taylor - official collection at

  1. Pre-heat the oven to 425°F.
  2. Prepare pastry; pat in bottom and up sides of an 8 x 2-inch quiche dish or an 8 x 1 ½ inch round pan. Bake 15 minutes
  3. 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.
  4. 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

  1. Mix 1 ⅓ cups Gold Medal all-purpose flour and ½ teaspoon salt. Cut in ½ cup shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons cold water, 1 tablespoon at a time, stirring with a fork after each addition.
  2. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).