Quesadilla Quiche
Quesadilla Quiche recipe
Yield
12 servingsPrep
20 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounce |
pie shell (9 inch)
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| Filling | |||
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | cup |
tomatoes
chopped |
|
| 4 | ounce |
olives
sliced |
|
| ¼ | teaspoon |
garlic powder
or garlic salt |
|
| ¼ | teaspoon |
cumin
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | ounce |
green chili peppers
diced |
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
monterey jack cheese
|
*
|
| 1 | cup |
cheddar cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
|
|
| 5 | ml |
all-purpose flour
|
|
| Filling | |||
| 237 | ml |
onions
chopped |
|
| 15 | ml |
butter
or margarine |
|
| 237 | ml |
tomatoes
chopped |
|
| 115.6 | ml/g |
olives
sliced |
|
| 1.3 | ml |
garlic powder
or garlic salt |
|
| 1.3 | ml |
cumin
|
|
| 0.6 | ml |
black pepper
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
monterey jack cheese
|
*
|
| 237 | ml |
cheddar cheese
|
*
|
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.
