"Mexican" Quiche modified

I will be using old and new recipes and trying to modify them  into a better for us version... feel free to use them and comment back on your modifications and how they turned out!

This quiche was going in to the oven, I forgot to take pictures of it afterwards and before it was devoured by everyone (including picky kids)... luckily it made 2.  I used deep dish frozen pie crust for lack of time.  Took it over to a friends house for dinner, she was making chicken tacos for dinner.

1 (9 inch) refrigerated unbaked pie crust - for WW recipe see bottom-
1/2 lb. ground turkey
1/2 c. sliced green onion
2 cloves garlic
1 (4 oz.) can diced green chili peppers 
8 oz. Cheddar cheese   
2 tbsp. flour
1 c. fat-free milk
1/2 tsp. Tabasco sauce
4 beaten eggs

Bake pie crust for 5 to 7 minutes until nearly done; keep warm. Brown ground beef in skillet with onion and garlic cloves; drain well. Stir in chili; set aside. In saucepan, combine cheese and flour. Add milk. Cook and stir over medium heat until cheese is melted. Add Tabasco sauce. Gradually blend all filling ingredients together. Pour in pastry. Bake at 325 degrees for 20 to 25 minutes or until knife inserted comes out clean. Let stand 10 minutes. Makes 6 to 8 servings.



PIE CRUST (Whole Wheat)
1 c. whole wheat flour -I like whole wheat pastry flour, seems to taste smoother-
1 c. white flour
1 stick butter
1/4 c. Canola oil
1/4 c. water
1/2 tsp. salt

Cut butter and oil into flour. When it comes to pea sized balls add water and salt. Roll out with rolling pin. Makes upper and bottom crust.