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Quilt World: Recipe Details

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Quesadilla Quiche

Print Recipe

Category: Breakfast/Brunch
Servings: 6-8

Submitted By: Donna McCoy
Recipe Source: Pillsbury Bake-Off Cookbook

Ingredients

  • 15-ounce Pillsbury All Ready Pie Crusts
  • 1 teaspoon flour
  • 1 cup coarsely chopped onions
  • 1 tablespoon margarine
  • 1 cup coarsely chopped tomato
  • 4-ounce can sliced ripe olives, drained
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 4-ounce can chopped green chilies, drained
  • 2 eggs, beaten
  • 2 or 3 drops hot pepper sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • sour cream
  • salsa
 

Preparation

  1. 1.Prepare pie crust according to package directions for two-crust pie, using 9-inch pie pan.
     
  2. 2.Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
     
  3. 3.Heat oven to 375 degrees.
     
  4. 4.In medium skillet, saute onions in margarine until tender.
     
  5. 5.Reserve 1 tablespoon each: chopped tomato and sliced ripe olives.
     
  6. 6.Stir remaining tomato, ripe olives, garlic powder, cumin, pepper, and chilies into cooked onions.
     
  7. 7.In small bowl, beat eggs with hot pepper sauce; reserve 2 teaspoons of mixture. Stir in 1/2 cup each: Monterey Jack cheese and cheddar cheese.
     
  8. 8.Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture over cheese. Carefully pour egg mixture over onion mixture; spread to cover.
     
  9. 9.Top with second crust; seal edges. Slit crust in decorative design in several places. Brush with reserved egg mixture.
     
  10. 10.Bake at 375 degrees on lowest oven rack for 45 to 55 minutes or until golden brown.
     
  11. 11.Let stand for 5 minutes. Serve warm with sour cream, salsa, and reserved tomatoes and sliced olives.