Mexican Quiche

• refrigerated pie crust↗1
• ounces cheddar cheese, shredded↗6 ounces
• (10 ounce) can tomatoes and green chilies, drained1 can
• (4 ounce) can diced green chilies, drained1 can
• ounces diced black olives (canned)2 ounces
• eggs↗3
• cup sour cream↗1 cup
• teaspoon chili powder↗1⁄2 teaspoon
• teaspoon paprika↗1⁄2 teaspoon
• teaspoon cumin↗1⁄4 teaspoon
• teaspoon cayenne pepper↗1⁄8 teaspoon
• teaspoon garlic powder↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Arrange pie crust in a pie plate.

2. 2

   Sprinkle shredded cheddar evenly over bottom of crust.

3. 3

   Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.

4. 4

   Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.

5. 5

   Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.