Southwestern Quiche

You can use Salsa Picante in place of the store-bought sauce in this quiche recipe.

Yield: Makes 8 servings
Recipe from Southern Living

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Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 2 cups sliced fresh mushrooms
  • 2 teaspoons vegetable oil
  • 1/2 cup (2 ounces) shredded mozzarella cheese
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 5 large eggs, lightly beaten
  • 1/2 cup half-and-half
  • 1/2 cup picante sauce or Salsa Picante
  • 1 tablespoon all-purpose flour
  • 1/2 small green bell pepper, chopped
  • 1/4 cup ripe olives, chopped

Preparation

  1. Unfold and stack 2 piecrusts; gently roll or press piecrusts together. Fit piecrusts into a 9-inch pieplate 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° for 15 minutes. Remove weights and foil; cool.
  3. Sauté mushrooms in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed. Set aside.
  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; sprinkle with remaining cheese mixture.
  7. Bake at 375° for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.
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