Quesadilla Quiche

Name: Quesadilla Quiche
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: French
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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

8 Ratings

3 Reviews

0 Questions

Prep 25 min
Total 1 hr 25 min
Ingredients 15
Servings 6

Here’s a hearty brunch dish for six that you can have baking in under half an hour.

By Pillsbury Kitchens

Updated January 6, 2010

Make With

Pillsbury Pie Crust

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.