Quesadilla Quiche
| Yield: | 8 Servings |
| Categories: |
| 15 | oz | Ready to use pie crust |
| 1 | ts | All-purpose flour |
| 1 | c | Coarsely chopped onion |
| 1 | tb | Vegetable oil |
| 1 | c | Coarsely chopped tomatoes |
| 4 | oz | Sliced ripe olives |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Black pepper |
| 2 | Eggs, beaten | |
| Hot pepper sauce to taste | ||
| 4 | oz | Shredded Monterey Cheese |
| 4 | oz | Shredded cheedar cheese |
| 1 | c | Sour cream |
| 2 | tb | Watkins Salsa and Sour |
| Cream snack dip seasoning | ||
| 1 | c | Finely chopped tomatoes |
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