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    You are in: Home / Recipes / Quesadilla Quiche Recipe
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    Quesadilla Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    The Kissing Cook's Note:

    This recipe was taken from the 1999 Pillsbury Bake-Off finalists. It was on the inside of the Pillsbury Refrigerated Pie Crusts Box. Kids will love it!

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    Units: US | Metric


    1. 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. 2
      Place oven rack at lowest position. Heat oven to 375°F.
    3. 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. 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. 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. 6
      Bake at 375°F 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. 7
      Serves 6.

    Ratings & Reviews:


    Nutritional Facts for Quesadilla Quiche

    Serving Size: 1 (278 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 603.1
    Calories from Fat 371
    Total Fat 41.2 g
    Saturated Fat 16.4 g
    Cholesterol 108.1 mg
    Sodium 898.8 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 2.3 g
    Sugars 6.2 g
    Protein 15.9 g

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