|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening/Lard||1 Cup (16 tbs)|
|Cold water||4 Tablespoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Onion||1 Cup (16 tbs), sliced|
|All purpose flour||1 Tablespoon|
|Eggs||4 , beaten|
|Light cream/Milk||1 1⁄2 Cup (24 tbs)|
|Garlic powder||1⁄8 Teaspoon|
In a bowl combine flour and 1/4 teaspoon salt.
Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; toss with a fork.
Push to side of the bowl.
Repeat till all is moistened.
Form into a ball.
On a lightly floured surface roll dough from center to edge, forming a 12-inch circle.
Fit into a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate; flute edge high.
Do not prick pastry.
Line pastry shell with a double thickness of heavy-duty foil.
Bake in a 450° oven for 7 minutes.
Remove foil; bake for 3 to 5 minutes more or till pastry starts to brown.
Toss together cheeses, carrot, green onion, and flour.
Sprinkle mixture over the bottom of the pastry shell.
Seal, label, and freeze.
To serve, combine eggs, cream or milk, 1/4 teaspoon salt, pepper, and garlic powder.
Pour into frozen shell.
Bake in a 375° oven for 35 to 45 minutes or till a knife inserted near the center comes out clean.
Let stand for 10 minutes.