Quesadilla Quiche
Submitted by LCV
Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.
YIELD
12 servingsPREP
20 minCOOK
55 minREADY
1 hrsPart quesadilla, part quiche, this Tex-Mex pie packs all the melty, mildly spicy flavors of a cheese quesadilla into a custard baked between two crusts. Monterey Jack and cheddar bring the melt and sharpness, while green chiles, tomato, cumin, and a dash of hot sauce supply gentle heat.
Unlike an open-faced quiche, this one gets a top crust too, slit decoratively and brushed with egg for a golden finish. A handy trick from the recipe: bake it on the lowest oven rack, which sets the bottom crust so it cooks through rather than going soggy under the wet filling.
Let it rest a few minutes before unmolding and slicing, so the custard firms up. Serve it warm with sour cream, salsa, and a scatter of the reserved tomato and olives, taco-night style. It is vegetarian and feeds a crowd.
Kitchen Tips
- Bake on the lowest oven rack so the bottom crust cooks through and doesn’t turn soggy under the custard.
- Sprinkle cheese directly on the bottom crust before the filling; it helps seal the pastry against moisture.
- Let the quiche rest before slicing so the custard sets and cuts cleanly.
- Cut decorative vents in the top crust so steam escapes as it bakes.
Variations
- Add cooked chorizo, ground beef, or black beans to the filling.
- Use pepper jack for more heat, or add jalapenos.
- Serve with guacamole and lime alongside the sour cream and salsa.
Ingredients
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 1 prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessry.
Heat oven to 375℉ (190℃).
In medium skillet, sauté onions in margarine until tender.
Reserve 1 tablespoon each chopped tomatoes and sliced ripe olives.
Stir remaining tomatoes, ripe olives, garlic powder, cumin, pepper and chiles into cooked onion.
In small bowl, beat eggs with hot pepper sauce; reserve 2 teaspoons of mixture.
Stir in ½ cup of Monterey jack cheese and ½ 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℉ (190℃). on lowest oven rack for 45 to 55 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.
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