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    Quesadilla Quiche


    Source of Recipe


    unknown

    List of Ingredients




    1 ready to use pie crust
    2 eggs, beaten
    1 teaspoon flour
    Tabasco sauce to taste
    1 cup coarse chopped onion
    4 ounces shredded jack cheese
    1 tablespoon oil
    4 ounces shredded cheddar cheese
    1 cup coarsely chopped tomatoes
    1 cup sour cream
    4 ounces sliced ripe olives
    2 tablespoons salsa
    1/2 teaspoon garlic powder
    1/2 teaspoon chili powder
    1 cup finely chopped tomatoes
    1/8 teaspoon black pepper

    Recipe



    Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and black pepper; set aside. In small bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar cheese.

    Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture. Bake at 375�F for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes. Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures.

 

 

 


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