Quesadilla Quiche

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (15 ounce) package pillsbury refrigerated pie crusts
• 1 cup coarsely chopped onion
• 1 tablespoon margarine or 1 tablespoon butter
• 1 cup coarsely chopped tomato, 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)

Recipe

• 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 375°f.
• 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 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 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 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 serves 6.