Mexican Quiche

Name: Mexican Quiche
Ingredients: 1 refrigerated pie crust; 6 ounces cheddar cheese, shredded; 1 (10 ounce) can tomatoes and green chilies, drained; 1 (4 ounce) can diced green chilies, drained; 2 ounces diced black olives (canned); 3 eggs; 1 cup sour cream; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon cumin; 1/8 teaspoon cayenne pepper; 1/8 teaspoon garlic powder

12 ingredients

5 steps

Ingredients

1 refrigerated pie crust
6 ounces cheddar cheese, shredded
1 (10 ounce) can tomatoes and green chilies, drained
1 (4 ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Directions

1

Arrange pie crust in a pie plate.
2

Sprinkle shredded cheddar evenly over bottom of crust.
3

Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
4

Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
5

Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.