Quesadilla Quiche Recipe

Name: Quesadilla Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) package pillsbury refrigerated pie crusts; 1 cup coarsely chopped onion; 1 tablespoon margarine or 1 tablespoon butter; 1 cup coarsely chopped tomatoes, drained; 1 (4 ounce) can sliced ripe olives, drained; 1/4 teaspoon garlic powder or 1/4 teaspoon garlic salt; 1/4 teaspoon cumin; 1/8 teaspoon pepper; 1 (4 ounce) can old el paso chopped green chilies; 2 eggs; 2 -3 drops hot pepper sauce; 4 ounces shredded monterey jack cheese; 4 ounces shredded cheddar cheese; 2/3 cup sour cream (optional); 2/3 cup old el paso thick n chunky salsa (optional) or 2/3 cup picante sauce, if desired (optional)

Servings: persons

1 (15 ounce) package pillsbury refrigerated pie crusts
1 cup coarsely chopped onion
1 tablespoon margarine or 1 tablespoon butter
1 cup coarsely chopped tomatoes, drained
1 (4 ounce) can sliced ripe olives, drained
1/4 teaspoon garlic powder or 1/4 teaspoon garlic salt
1/4 teaspoon cumin
1/8 teaspoon pepper
1 (4 ounce) can old el paso chopped green chilies
2 eggs
2 -3 drops hot pepper sauce
4 ounces shredded monterey jack cheese
4 ounces shredded cheddar cheese
2/3 cup sour cream (optional)
2/3 cup old el paso thick n chunky salsa (optional) or 2/3 cup picante sauce, if desired (optional)

1
Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan.
2
Place oven rack at lowest position. Heat oven to 375u00b0F.
3
In medium skillet, cook and stir onions in margarine until tender. Reserve 1 Tablespoon each chopped tomato and sliced olives; stir remaining tomato, olives, garlic powder or garlic salt, cumin, pepper and chilies into cooked onion.
4
In small bowl, combine eggs and hot pepper sauce; beat well. Reserve 2 teaspoons egg mixture. Stir 1/2 cup each of the Monterey Jack and cheddar cheese into eggs.
5
Sprinkle remaing cheeses over bottom of crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover. Top with second crust; seal edges and flute. Cut slits in top crust in decorative design. Brush with reserved egg mixture.
6
Bake at 375u00b0F on lowest oven rack for 45 - 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve with sour cream, salsa and reserved tomatoes and olives.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15 ounce) package pillsbury refrigerated pie crusts, 1 cup coarsely chopped onion, 1 tablespoon margarine or 1 tablespoon butter, 1 cup coarsely chopped tomatoes, drained, and more.

Yes, Quesadilla Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quesadilla Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions