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Quesadilla Quiche

(7)
  2 reviews
  • 25 min prep time
  • 1 hr 25 min total time
  • 15 ingredients
  • 6 servings
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Here’s a hearty brunch dish for six that you can have baking in under half an hour.

Bake-Off® Contest 33, 1988
Laurie Keane
Escondido, California

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
cup coarsely chopped onions
1
tablespoon butter or margarine
1
cup coarsely chopped tomato (1 medium), drained
1
can (3.8 oz) sliced ripe olives, drained
1/4
teaspoon garlic powder or garlic salt
1/4
teaspoon ground cumin
1/8
teaspoon pepper
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
eggs, beaten
2
to 3 drops red pepper sauce
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
Sour cream, if desired
Old El Paso™ Thick 'n Chunky salsa or picante sauce, if desired

Steps

  • 1 Make pie crust as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up sides. Trim edges if necessary.
  • 2 Place oven rack in lowest rack position; heat oven to 375°F. In 8-inch skillet, melt butter over medium heat. Add onions; cook and stir until tender. Reserve 1 tablespoon each chopped tomato and sliced olives; stir remaining tomato and olives, the garlic powder, cumin, pepper and chiles into cooked onion.
  • 3 In small bowl with fork, beat eggs and red pepper sauce; reserve 2 teaspoons mixture. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Sprinkle remaining cheeses in bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover.
  • 4 Top with second pie crust; seal edges. Cut slits in crust in decorative design in several places. Brush with reserved egg mixture.
  • 5 Place pie on lowest oven rack; bake 45 to 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve warm with sour cream, salsa and reserved chopped tomatoes and sliced olives.
  • 1 Make pie crust as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up sides. Trim edges if necessary.
  • 2 Place oven rack in lowest rack position; heat oven to 375°F. In 8-inch skillet, melt butter over medium heat. Add onions; cook and stir until tender. Reserve 1 tablespoon each chopped tomato and sliced olives; stir remaining tomato and olives, the garlic powder, cumin, pepper and chiles into cooked onion.
  • 3 In small bowl with fork, beat eggs and red pepper sauce; reserve 2 teaspoons mixture. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Sprinkle remaining cheeses in bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover.
  • 4 Top with second pie crust; seal edges. Cut slits in crust in decorative design in several places. Brush with reserved egg mixture.
  • 5 Place pie on lowest oven rack; bake 45 to 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve warm with sour cream, salsa and reserved chopped tomatoes and sliced olives.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
16g
81%
Trans Fat
0g
0%
Cholesterol
120mg
40%
Sodium
830mg
35%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
6%
Sugars
3g
3%
Protein
14g
14%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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