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Quesadilla Quiche


1 c. onion, coarsely chopped
1 tbsp. vegetable oil
1 c. tomatoes, chopped
1 (4 oz.) can sliced ripe olives, drained
2 eggs, beaten
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/8 tsp. black pepper
1 1/2 tbsp. hot pepper sauce
1 c. (4 oz.) Monterey Jack cheese, shredded
1 c. (4 oz.) Cheddar cheese, shredded
1 c. reduced calorie sour cream
2 tbsp. salsa
1 tsp. hot sauce
1 c. tomatoes, chopped


Prepare 2 crust pie crust. Place one crust in pan. In skillet, cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, pepper; set aside. In small bowl, beat together eggs and 1 1/2 tablespoons hot pepper sauce, reserve 2 teaspoons 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. With sharp knife, slit crust in decorative design in several places. Brush with reserve egg mixture. Bake at 375 degrees 45 to 55 minutes. Remove, let stand 5 minutes. Cut quiche into wedges and serve with sour cream, tomato topping. 8 servings.

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