Quesadilla Quiche
Recipe Ingredients:
| 1 | pkg | (15oz) refrigerated pie crusts |
| 1 | cup | coarsely chopped onions |
| 1 | Tbsp | margarine or butter |
| 1 | cup | (1 medium) coarsely chopped tomato, drained |
| 1 | can | (4oz) sliced ripe olives, drained |
| 1/4 | tsp | garlic powder or garlic salt |
| 1/4 | tsp | cumin |
| 1/8 | tsp | pepper |
| 1 | can | (4oz) chopped green chiles |
| 2 | eggs | |
| 2 | to 3 drops hot pepper sauce | |
| 4 | oz | (1 cup) shredded monterey jack cheese |
| 4 | oz | (1 cup) shredded cheddar cheese |
| 2/3 | cup | sour cream, if desired |
| 2/3 | cup | thick n' chunky salsa or picante, if desired |
Recipe Instructions:
| 1. | Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan. |
| 2. | Place oven rack at lowest position. Heat oven to 375F. In medium skillet, cook and stir onions in margarine until tender. Reserve 1 Tbl each chopped tomato and sliced olives; stir remaining tomato, olives, garlic powder, cumin, pepper and chiles into cooked onion. |
| 3. | In small bowl, combine eggs and hot pepper sauce; beat well. Reserve 2 tsp egg mixture. Stir 1/2 cup each of the monterey jack and cheddar cheese into eggs. |
| 4. | Sprinkle remaining cheeses over bottom of crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover. Top with second crust; seal edges and flute. Cut slits in top crust in decorative design. Brush with reserved egg mixture. |
| 5. | Bake at 375F on lowest oven rack for 45 to 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve with sour cream, salsa and reserved tomatoes and olives. Makes 6 servings. |
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