Quesadilla quiche

8 servings

Ingredients

Quantity Ingredient
15 ounces Ready to use pie crust
1 teaspoon All-purpose flour
1 cup Coarsely chopped onion
1 tablespoon Vegetable oil
1 cup Coarsely chopped tomatoes
4 ounces Sliced ripe olives
½ teaspoon Garlic powder
½ teaspoon Chili powder
⅛ teaspoon Black pepper
2 Eggs, beaten
Hot pepper sauce to taste
4 ounces Shredded Monterey Cheese
4 ounces Shredded cheedar cheese
1 cup Sour cream
2 tablespoons Watkins Salsa and Sour
Cream snack dip seasoning
1 cup Finely chopped tomatoes

Directions

Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and blackpepper; set aside. In small bowl, beat together eggs and 1½ T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add ½ cup shredded Monterey Jack cheese and ½ cup cheddar cheese. Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture.

Bake at 375 degrees for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes.

Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures.

Related recipes