Southwestern Olive-Two Cheese Quiche

• 1 unbaked 9 inch pie shell
• 3 large eggs
• 1 12 cups light cream or 1 12 cups milk
• 34 cup shredded monterey jack cheese
• 34 cup shredded cheddar cheese
• 2 tablespoons picante sauce or 2 tablespoons salsa
• 1 teaspoon chili powder
• 12 cup chopped onion
• 12 cup chopped green pepper
• 1 clove garlic
• 1 cup black olives, chopped
• 2 ripe avocados
• 12 cup picante sauce or 12 cup salsa (both for garnish)

1. Preheat oven to 350*F.
2. In a large bowl, beat the eggs well; add the light cream and blend again.
3. Stir in the cheeses, picante sauce, and chili powder; set aside.
4. In a skillet, sautee the onions and peppers in a bit of oil; just before removing from the heat, crush the clove of garlic into the mixture.
5. Stir briefly over the heat; remove and cool slightly, about 5 minutes.
6. When slightly cooled, add vegetables to the egg mixture, along with the olives; stir well.
7. Pour into the crust; bake for 40-45 minutes, or until the center tests clean and isn't wobbly.
8. Serve hot, with slices of avacado and picante sauce.

shell, eggs, light cream, shredded monterey jack cheese, cheddar cheese, picante sauce, chili powder, onion, green pepper, clove garlic, black olives, avocados, picante sauce

Taken from www.food.com/recipe/southwestern-olive-two-cheese-quiche-72431 (may not work)