Menu

Quesadilla Quiche

  • Save Recipe
Quesadilla Quiche
  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 15
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Here’s a hearty brunch dish for six that you can have baking in under half an hour.
By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 33, 1988
Bake-Off® Contest 33, 1988
Laurie Keane
Escondido, California

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

Nutrition Information

510 Calories, 34g Total Fat, 14g Protein, 39g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
16g
81%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
830mg
35%
Potassium
170mg
5%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
6%
Sugars
3g
Protein
14g
% 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.
© 2022 ®/TM General Mills All Rights Reserved