Quesadilla Quiche Recipes
QUESADILLA QUICHE
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!
Provided by The Kissing Cook
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan.
- Place oven rack at lowest position. Heat oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- Serves 6.
Nutrition Facts : Calories 603.1, Fat 41.3, SaturatedFat 16.4, Cholesterol 108.2, Sodium 898.9, Carbohydrate 42.7, Fiber 2.4, Sugar 6.3, Protein 15.9
IMPOSSIBLY EASY QUESADILLA PIE
The great taste of the appetizer favorite quesadillas baked in a pie.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 150 mg, Fiber 1 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg
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QUESADILLA QUICHE RECIPE - PILLSBURY.COM
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3.5/5 (8)Category BrunchCuisine MexicanTotal Time 1 hr 25 mins
- Make pie crust as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up sides. Trim edges if necessary.
- Place oven rack in lowest rack position; heat oven to 375°F. In 8-inch skillet, melt butter over medium heat. Add onions; cook and stir until tender. Reserve 1 tablespoon each chopped tomato and sliced olives; stir remaining tomato and olives, the garlic powder, cumin, pepper and chiles into cooked onion.
- In small bowl with fork, beat eggs and red pepper sauce; reserve 2 teaspoons mixture. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Sprinkle remaining cheeses in bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover.
- Top with second pie crust; seal edges. Cut slits in crust in decorative design in several places. Brush with reserved egg mixture.
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