Quesadilla Quiche

Name: Quesadilla Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
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)

Submitted by The Kissing Cook

"This recipe was taken from the 1999 Pillsbury Bake-Off finalists. It was on the inside of the Pillsbury Refrigerated Pie Crusts Box. Kids will love it!"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 6

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

Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan.
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 or garlic salt, cumin, pepper and chilies into cooked onion.
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.
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.
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.
Serves 6.

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RECIPE SUBMITTED BY

The Kissing Cook

I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard. These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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