*  Exported from  MasterCook  *

                            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
--------  ------------  --------------------------------
  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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