Quesadilla Quiche

15 ingredients
7 steps

Ingredients

  • 1 (15 ounce) package pillsbury refrigerated pie crusts
  • 1 cup coarsely chopped onion
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 cup coarsely chopped tomatoes, drained
  • 1 (4 ounce) can sliced ripe olives, drained
  • 1/4 teaspoon garlic powder or 1/4 teaspoon garlic salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1 (4 ounce) can old el paso chopped green chilies
  • 2 eggs
  • 2 -3 drops hot pepper sauce
  • 4 ounces shredded monterey jack cheese
  • 4 ounces shredded cheddar cheese
  • 2/3 cup sour cream (optional)
  • 2/3 cup old el paso thick n chunky salsa (optional) or 2/3 cup picante sauce, if desired (optional)

Directions

  1. 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. 2
    Place oven rack at lowest position. Heat oven to 375°F.
  3. 3
    In medium skillet, cook and stir onions in margarine until tender. Reserve 1 Tablespoon each chopped tomato and sliced olives; stir remaining tomato, olives, garlic powder or garlic salt, cumin, pepper and chilies into cooked onion.
  4. 4
    In small bowl, combine eggs and hot pepper sauce; beat well. Reserve 2 teaspoons egg mixture. Stir 1/2 cup each of the Monterey Jack and cheddar cheese into eggs.
  5. 5
    Sprinkle remaing 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.
  6. 6
    Bake at 375°F on lowest oven rack for 45 - 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve with sour cream, salsa and reserved tomatoes and olives.
  7. 7
    Serves 6.

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