Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz Ready to use pie crust 2 Eggs, beaten
1 ts All-purpose flour Hot pepper sauce to taste
1 c Coarsely chopped onion 4 oz Shredded Monterey Cheese
1 tb Vegetable oil 4 oz Shredded cheedar cheese
1 c Coarsely chopped tomatoes 1 c Sour cream
4 oz Sliced ripe olives 2 tb Watkins Salsa and Sour
1/2 ts Garlic powder Cream snack dip seasoning
1/2 ts Chili powder 1 c Finely chopped tomatoes
1/8 ts 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 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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