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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.
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2
Place 1 prepared crust in pan; press in bottom and up sides of pan.
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3
Trim edges if necessry.
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4
Heat oven to 375F (190C).
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5
In medium skillet, saute onions in margarine until tender.
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6
Reserve 1 tablespoon each chopped tomatoes and sliced ripe olives.
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7
Stir remaining tomatoes, ripe olives, garlic powder, cumin, pepper and chiles into cooked onion.
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8
In small bowl, beat eggs with hot pepper sauce; reserve 2 teaspoons of mixture.
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9
Stir in 1/2 cup of Monterey jack cheese and 1/2 cup of the cheddar cheese.
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10
Sprinkle remaining cheese over bototm of pie crust-lined pan.
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11
Spoon onion mixture evenly over cheese.
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12
Carefully pour egg mixture over onion mixture; spread to cover.
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13
Top with second crust; seal edges.
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14
Slit crust in decorative design in several places.
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15
Brush with reserved egg mixture.
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16
Bake at 375F (190C).
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17
on lowest oven rack for 45 to 55 minutes or until golden brown.
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18
Let stand 5 minutes; remove sides of pan.
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19
Serve warm with sour cream, salsa nad reserved chopped tomatoes and sliced olives.
