Yield
Makes 8 servings

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

Combine cheeses; set aside.

Step 5

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

Step 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.

Step 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.

Ratings & Reviews

sedutta's Review

sedutta
May 11, 2009
This was great! I made it for a Mother's day brunch for my in-laws and it was a hit. I ony used one crust instead of the two in the recipe. The only change I'd make for next time is to add a little salt, and to use a spicer picante sauce. Or just put in chopped tomatoes, cilantro, and chopped jalepenos instead of the picante sauce.