savory flaky golden pie crust:

1 ounce (2 tbls) Oat Fiber 500
1 3/4 cup Carbquik
2 tbls ice cold Rougie Duck Fat
2 tbls ice cold Rendered Chicken Fat
6 pats of ice cold butter
6 tbls of ice water
2 packets Splenda
1/2 tsp Salt
1 egg white

place dry ingredients (oat fiber 500, carbquik, splenda, & salt) in bowl. lightly mix together. next incorporate your fats into flour until flour becomes the size of peas. afterwards, start adding 1 or 2 tbls at a time of the ice water. knead and make a ball with the dough then flatten to make a flat round shape. now wrap the flatten dough in plastic wrap and place in back of fridge overnight or for at least two hours. once this is completed roll out your dough with rolling pin using extra carbquik to flour your board, hands, and rolling pin. place in pie pan and shape edges of pie. take a fork and place fork marks all over the bottom of pie. next mix your 1 egg white until fluffy and then brush all of pie crust with the egg white fluff. now use pastry weights if you have them or use dried beans on top of parchment paper and place in the bottom portion of your pie so that your pie bottom remains flat. wrap edge of pie w/foil so the edges do not brown too quickly. place in 350 oven for 20 mins or until golden brown. let cool 15 mins.

chicken & callaloo quiche filling:

1 cup of baked/roasted chicken cubed remove skin after cooking (use your favorite seasonings for roasting)
1 10 oz can of Callaloo (jamaican spinach) squeeze thru cheesecloth to remove all extra liquid
1 chopped Onion
1 pkg Habenero Cheddar Cheese (or your favorite cheese)
1/2 cup Heavy Creme
1/2 cup Sour Creme
1/2 tsp salt & pepper
3 eggs

saute onions until tender. add callalou, salt & pepper and cook lightly (2 or 3 mins). add chopped roasted chicken and 1/2 pkg of your cheese, mix then remove from heat.

meanwhile, beat 3 eggs and add heavy creme & sour creme. pour mixture over chicken and mix very well.

use the remaining cheese and pour all over the top of your pie crust then add chicken callalou mixture.

bake in 350 degree oven for 45 min.

let cool for 15 min & enjoy!