Recipe - Quesadilla Quiche

15 ounce Ready to use pie crust
1 teaspoon Allpurpose flour
1 cup Coarsely chopped onion
1 tablespoon Vegetable oil
1 cup Coarsely chopped tomatoes
4 ounce Sliced ripe olives
One half teaspoon Garlic powder
One half teaspoon Chili powder
1/8 teaspoon Black pepper
2 Eggs, beaten
Hot pepper sauce to taste
4 ounce Shredded Monterey Cheese
4 ounce Shredded cheedar cheese
1 cup Sour cream
2 tablespoon Watkins Salsa and Sour
Cream snack dip seasoning
1 cup Finely chopped tomatoes

Prepare pie crust according to package directions for a twocrust 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 One half T hot pepper sauce, reserve 2 t of this mixture. To remaining egg
mixture add One half cup shredded Monterey Jack cheese and One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini