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* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 oz Ready to use pie crust
1 t All-purpose flour
1 c Coarsely chopped onion
1 tb Vegetable oil
1 c Coarsely chopped tomatoes
4 oz Sliced ripe olives
1/2 ts Garlic powder
1/2 ts Chili powder
1/8 ts Black pepper
2 Eggs, beaten
Hot pepper sauce to taste
4 oz Shredded Monterey Cheese
4 oz Shredded cheedar cheese
1 c Sour cream
2 tb Watkins Salsa and Sour
Cream snack dip seasoning
1 c Finely chopped tomatoes
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
blackpepper; 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
degrees 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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