Quesadilla Quiche

Yield: 6 servings

Ingredients

1 pkg. (15-oz.) Pillsbury Refrigerated Pie Crusts

1 cup coarsely chopped onions

1 tablespoon margarine or butter

1 cup (1 medium) coarsely chopped tomato, drained

1 can (4-oz.) sliced ripe olives, drained

1/4 teaspoon garlic powder or garlic salt

1/4 teaspoon cumin

1/8 teaspoon pepper

1 can (4-oz.) Old El Paso Chopped Green Chilies

2 eggs

2 - 3 drops hot pepper sauce

4 oz. (1 cup) shredded Monterey Jack Cheese

4 oz. (1 cup) shredded Cheddar cheese

2/3 cup dairy sour cream, if desired

2/3 cup Old El Paso Thick n' Chunky Salsa or Picante, if desired

Directions:

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. 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, cumin, pepper and chiles into cooked onion. 3. 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. 4. Sprinkle remaining cheeses over bottom of crustlined 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 375 F. 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.

Source: Pillsbury

Please note that some ingredients and brands may not be available in every store.

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