Quesadilla Quiche Food

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QUESADILLA QUICHE



Quesadilla Quiche image

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!

Provided by The Kissing Cook

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 603.1, Fat 41.3, SaturatedFat 16.4, Cholesterol 108.2, Sodium 898.9, Carbohydrate 42.7, Fiber 2.4, Sugar 6.3, Protein 15.9

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