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For the crust:
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In a bowl combine the flour and salt. Cut in the Crisco and butter with a pastry blender until mixture is crumbly. Pour in the ice water and mix with a fork.
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Place the mixture into a gallon size zip top bag. Start pressing down and massaging the mixture until the dough starts to come together and then seal the bag. Put in the refrigerator for 1 hour.
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Preheat oven to 400 F.
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Sprinkle flour onto your work surface. Carefully remove the dough from the bag and place onto the floured work surface. (If dough comes apart it's OK. Just place it next to the piece where it came off.) Roll the dough until it becomes a large circle. Sprinkle some flour on top of the circle and slowly start to roll up the dough. Pick up the roll and start to unroll it in a pie pan, pressing it down into the pan and up the sides. Then go around the pan trimming the over-hanging dough from the top.
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Lay a piece of foil on top and either fill it with dry pinto beans or a small saucepan. Place in oven for 15 minutes. Then pull it out of the oven, remove the beans or pan and pull off the foil. Pierce the bottom of the crust with a fork. Stick it back in the oven for an additional 10 minutes. When done remove it from the oven and set aside. Lower the oven temperature to 350 F.
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For The Quiche
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In a saucepan melt the butter over medium heat then add onions and garlic. Saute for 8 medium or until onions are tender. Remove from heat.
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In a medium size bowl combine the eggs, salt, pepper, chile powder and jalapenos. Beat the egg mixture with a whisk. Then add the milk.
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Using the prepared quiche crust layer with the cheese, bacon, green chilies, Rotel tomatoes and onion mixture. Top it off with the egg mixture. (I did not use all of the egg mixture because the pan would have been too full.) Fill it almost to the top of the pan.
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Bake for 1 hour and 35 minutes or until a knife inserted in the middle of the quiche comes out clean. Remove from oven and cool for 15 minutes before serving.
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Quiche crust is from Peach Tree Family Cookbook.
