Quesadilla Quiche (spicy)
rec.food.recipes/Linda-Tennessee (2002)

15 ounce ready to use pie crust
2 eggs, beaten
1 teaspoon of all-purpose flour
Hot pepper sauce to taste
1 cup of coarsely chopped onion
4 ounces of shredded Monterey cheese
1 tablespoon of vegetable oil
4 ounces of shredded cheddar cheese
1 cup of coarsely chopped tomatoes
1 cup of sour cream
4 ounces of sliced ripe olives
2 tablespoons of Watkins Salsa and Sour Cream Snack and Dip
Seasoning. (your choice of replacement)
1/2 teaspoon of garlic powder
1/2 teaspoon chili powder
1 cup of finely chopped tomatoes
1/8 teaspoon of black pepper

Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in a pan and trim edges if necessary; then set aside.

In medium skillet cook onions in oil until tender, and remove from heat. Stir in 1 cup of chopped tomato, the olives, garlic powder, chili powder, and black pepper; then set aside.

In small bowl, beat together eggs and 1 1/2 tablespoon of hot pepper sauce. Reserve 2 teaspoons of this mixture. To the 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 and spread to cover bottom. Top with second crust and seal the edges. With sharp knife, slit crust in decorative design. Brush with reserved egg mixture. Bake at 375 degrees for 45 to 55 minutes, or until golden brown. If edges become too brown cover with foil until done. Let stand for 5 minutes. In a mixing bowl combine sour cream, Salsa and Sour Cream Snack and Dip Seasoning.

Mix well and then set aside. Combine fresh tomatoes and add hot pepper sauce to taste, then set aside. Cut the quiche into wedges and serve topped with sour cream and tomato mixtures.