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Jalapeno Pie with Red Salsa




Source of Recipe


lhj.com






Recipe Introduction


This Mexican-inspired quiche chock-full of sweet peppers, olives, onions, cheese, and some heat from jalapenos is perfect any time of day -- brunch, lunch, or a relaxed dinner.





List of Ingredients



• 1 large tomato, finely chopped (1-1/4 cups)
  
• 1 small onion, chopped (1/3 cup)
  
• 1 tomatillo, finely chopped (about 1/4 cup)
  
• 1 jalapeno pepper, finely chopped (2 tablespoons)
  
• 1 tablespoon snipped fresh cilantro
  
• 1 to 2 teaspoons lime juice
  
• 1/4 teaspoon salt
  
• 1 clove garlic, minced
  
• 1/2 of a 15-ounce package folded refrigerated unbaked pie crusts (1 crust)
  
• 3 eggs, beaten
  
• 1-1/2 cups milk
  
• 1 small red sweet pepper, chopped (1/2 cup)
  
• 1/4 cup pitted ripe olives, sliced
  
• 2 green onions, thinly sliced (1/4 cup)
  
• 1 to 2 fresh or canned jalapeno peppers, seeded and chopped (2 to 4 tablespoons)
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1-1/2 cups shredded cheddar cheese (6 ounces)
  
• 1 tablespoon all-purpose flour
  






Instructions



1. For homemade salsa, in a small bowl combine tomato, onion, tomatillo, jalapeno, cilantro, lime juice, the 1/4 teaspoon salt, and garlic. Stir gently to mix. Cover and refrigerate for 1 hour before serving.
   
2. Let piecrust stand according to package directions. Ease pastry into a 9-inch pie plate, a 10-inch tart pan with removable bottom, or a 10-inch quiche dish. Flute the edge or press pastry into fluted sides of tart pan or quiche dish and trim edges. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
   
3. Meanwhile, in a large mixing bowl, stir together eggs, milk, sweet pepper, olives, green onion, jalapeno pepper, the 1/2 teaspoon salt, and pepper. Toss together shredded cheese and flour in a medium bowl. Sprinkle cheese and flour in a medium bowl. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell.
   
4. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before cutting. Serve with salsa.
   






Final Comments


Makes 6 servings

Make-ahead tip: Salsa can be made up to 1 week ahead; cover and store in refrigerator.