Quesadilla Quiche

This Quesadilla Quiche transforms a traditional quiche into a savory, handheld delight by incorporating bold Southwestern flavors. A buttery pie crust encases a creamy filling of eggs, sour cream, and a blend of Monterey Jack and Cheddar cheeses. The mix is spiked with chili powder, garlic powder, and fresh tomatoes for a bright, zesty kick. It’s the perfect crossover dish for brunch parties or hearty weeknight dinners, offering the comfort of a quesadilla with the elegance of a quiche. Serve warm with salsa or sour cream for an extra layer of flavor.

Cooking Method: Baking

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 1

Calories: 462

Dietary: Vegan

Description

This Quesadilla Quiche transforms a traditional quiche into a savory, handheld delight by incorporating bold Southwestern flavors. A buttery pie crust encases a creamy filling of eggs, sour cream, and a blend of Monterey Jack and Cheddar cheeses. The mix is spiked with chili powder, garlic powder, and fresh tomatoes for a bright, zesty kick. It’s the perfect crossover dish for brunch parties or hearty weeknight dinners, offering the comfort of a quesadilla with the elegance of a quiche. Serve warm with salsa or sour cream for an extra layer of flavor.

Ingredients

Ready to use pie crust
All-purpose flour
Coarsely chopped onion
Vegetable oil
Coarsely chopped tomatoes
Shredded Monterey Jack cheese
Garlic powder
Chili powder
Black pepper
Eggs, beaten
Shredded Cheddar cheese
Sour cream
Salsa and sour cream snack dip seasoning
Sliced ripe olives
Hot pepper sauce

Directions

1
Preheat your oven to 375°F (190°C).
2
Prepare the pie crust according to package directions for a two-crust pie, using a 10-inch pie plate. Place one prepared crust in the pan, trimming the edges if necessary, and set aside.
3
In a medium skillet, cook the chopped onions in vegetable oil over medium heat until tender and translucent. Remove from heat.
4
To the cooked onions, stir in 1 cup of chopped tomatoes, sliced olives, garlic powder, chili powder, and black pepper. Set this mixture aside to cool slightly.
5
In a small bowl, beat together the eggs and hot pepper sauce until well combined.
6
In a large mixing bowl, combine the sour cream and salsa/sour cream dip seasoning. Stir in the beaten egg mixture until smooth.
7
Fold the onion and tomato mixture into the egg and sour cream mixture.
8
Sprinkle half of the shredded Monterey Jack and Cheddar cheeses over the bottom of the prepared pie crust.
9
Pour the egg and vegetable mixture evenly over the cheese layer in the crust.
10
Sprinkle the remaining shredded cheeses over the top of the filling.
11
Place the second prepared crust over the filling. Trim excess dough, crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
12
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
13
Allow the quiche to cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 462kcal

% Daily Value *
Total Fat 24.5g38%
Saturated Fat 5.8g29%
Cholesterol 58mg20%
Sodium 333mg14%
Total Carbohydrate 58g20%
Dietary Fiber 2.4g10%
Sugars 2g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/quesadilla-quiche/