Quesadilla Quiche

• 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 375u0b0F.
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 375u0b0F 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.
7. Serves 6.

onion, margarine, tomatoes, olives, garlic, cumin, pepper, green chilies, eggs, pepper sauce, cheese, cheddar cheese, sour cream, chunky salsa

Taken from www.food.com/recipe/quesadilla-quiche-250854 (may not work)