Southwestern Quiche

Submitted by KittyKitty

"A family favorite."

 

• Ready In: 1hr 35mins
• Ingredients: 11
• Yields: 1 quiche
• Serves: 8

ingredients

• 1 (15 ounce) package refrigerated pie crusts (Pillsbury Ready Made Crust)
• 2 cups sliced fresh mushrooms
• 2 teaspoons vegetable oil
• 1⁄2 cup shredded mozzarella cheese
• 1⁄2 cup shredded swiss cheese
• 5 large eggs, lightly beaten
• 1⁄2 cup half-and-half
• 1⁄2 cup picante sauce
• 1 tablespoon all-purpose flour
• 1⁄2 small bell pepper, chopped
• 1⁄4 cup ripe olives, chopped

directions

1. Unfold and stack 2 pie crusts; gently roll or press pie crusts together. Fit pie crusts into a 9-inch pie plate according to package directions; fold edges under and crimp. Line pie shell with aluminum foil; fill with pie weights or dried beans.
2. Bake on lowest oven rack at 425°F for 15 minutes. Remove weights and foil; cool.
3. Saute mushrooms, in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed.
4. Combine cheeses; set aside.
5. Stir together eggs and next 3 ingredients in a bowl; add mushrooms, bell pepper and olives.
6. Pour half of egg mixture into prepared crust. Sprinkle evenly with two-thirds cheese mixture. top with remaining egg mixture, and sprinkle with remaining cheese.
7. Bake at 375°F for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.