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

Laurie Locke, Georgetown, Texas
Recipe by Southern Living February 2004

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake on lowest oven rack at 425° for 15 minutes. Remove weights and foil; cool.

  • Sauté mushrooms in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed. Set aside.

  • Combine cheeses; set aside.

  • Stir together eggs and next 3 ingredients in a bowl; add mushrooms, bell pepper, and olives.

  • 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.

  • 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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