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Quesadilla Quiche
Recipe By : Pillsbury Classic Cookbook, #86, p. 20
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggs
Main Dishes Desserts
Tomatoes Onions
Bobbie Not Sent Pillsbury
Amount Measure Ingredient -- Preparation Method
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15 ounce pkg. Pillsbury All-Ready Pie Crusts
1 teaspoon flour
Filling:
1 cup onions -- coarely chopped
1 tablespoon butter or margarine
1 cup tomato, coarsely chopped -- drained
4 ounce can sliced ripe olives -- drained
1/4 teaspoon garlic powder -- or garlic salt
1/4 teaspoon cumin
1/8 teaspoon pepper
4 ounce can chopped green chiles -- drained
2 eggs -- beaten
2 to 3 drops hot pepper sauce
1 cup shredded Monterey jack cheese -- (4 ounces)
1 cup shredded Cheddar cheese -- (4 ounces)
sour cream -- if desired
salsa or picante sauce -- if desired
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 1 prepared
crust in pan; press in bottom and up sides of pan. Trim edges if necessry.
Heat oven to 375 F.
In medium skillet, saute onions in margarine until tender. Reserve 1
tablespoon each chopped tomatoes and sliced ripe olives. Stir remaining
tomatoes, ripe olives, garlic powder, cumin, pepperand chiles into cooked
onion. In small bowl, beat eggs with hot pepper sauce; reserve 2 teaspoons
of mixture. Stir in 1/2 cup of Monterey jack cheese and 1/2 cup of the
cheddar cheese. Sprinkle remaining cheese over bototm of pie 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.
Slit crust in decorative design in several places. 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 or until golden brown. Let stand 5 minutes; remove
sides of pan. Serve warm with sour cream, salsa nad reserved chopped
tomatoes and sliced olives.
Serves 6.
Per serving; 600 calories, 15 g carbohydrate, 15 g protein, 39 g
carbohydrate, 43 g fat, 140 mg cholesterol, 1120 mg sodium
Recipe from 33rd bake-off, submitted byLaurie Keane, Escondido, CA
Pillsbury Classic Cookbook, #86, p. 20 (33rd Bake-Off)
MC formatting by bobbi744@acd.net ICQ#2099532
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