Quesadilla Quiche

• (15 ounce) package pillsbury refrigerated pie crusts↗1 ounce
• cup coarsely chopped onion1 cup
• tablespoon margarine or 1 tablespoon butter↗1 tablespoon
• cup coarsely chopped tomatoes1 cup

  drained

• (4 ounce) can sliced ripe olives↗1 ounce

  drained

• teaspoon garlic powder or 1/4 teaspoon garlic salt↗1⁄4 teaspoon
• teaspoon cumin↗1⁄4 teaspoon
• teaspoon pepper↗1⁄8 teaspoon
• (4 ounce) can old el paso chopped green chilies↗1 ounce
• eggs↗2
• drops hot pepper sauce↗2 -3
• ounces shredded monterey jack cheese4 ounces
• ounces shredded cheddar cheese↗4 ounces
• cup sour cream (optional)↗2⁄3 cup

  (optional)

• cup old el paso thick n chunky salsa (optional) or 2/3 cup picante sauce, if desired (optional)2⁄3 cup

  (optional)

Step-by-step instructions

1. 1

   Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan.

2. 2

   Place oven rack at lowest position. Heat oven to 375°F.

3. 3

   In medium skillet, cook and stir onions in margarine until tender. Reserve 1 Tablespoon each chopped tomato and sliced olives; stir remaining tomato, olives, garlic powder or garlic salt, cumin, pepper and chilies into cooked onion.

4. 4

   In small bowl, combine eggs and hot pepper sauce; beat well. Reserve 2 teaspoons egg mixture. Stir 1/2 cup each of the Monterey Jack and cheddar cheese into eggs.

5. 5

   Sprinkle remaing cheeses over bottom of 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 and flute. Cut slits in top crust in decorative design. Brush with reserved egg mixture.

6. 6

   Bake at 375°F on lowest oven rack for 45 - 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve with sour cream, salsa and reserved tomatoes and olives.

7. 7

   Serves 6.