*  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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