Unbaked Pie Crust, for bottom & top
Filling:
1 cup coarsely chopped onion
1 tbsp butter
1 cup coarsely chopped tomatoe (drained)
4 oz can olives, drained & sliced
¼ tsp garlic powder
¼ tsp cumin
1/8 tsp pepper
4 oz can chopped green chillies (drained)
2 eggs beaten
2 or 3 drops hot pepper sauce
1 cup grated Monterey Jack
1 cup grated Cheddar
Sour Cream & Salsa – if desired
Sautee onions in butter until tender. Reserve 1 tbsp of tomatoes, olives & chillies. Stir in spices & remaining vegetables into onions. Beat eggs & pepper sauce (reserve 2 tbsp). Stir in ½ cup of both cheeses.
Sprinkle remaining cheese over crust. Spoon onion mixture over cheese. Pour eggs over top. Add top crust. Seal edges & slit crust. Brush top with remaining egg mixture. Bake 45-55 min @ 375. Let stand 5 min. Serve with sour cream, reserved vegetables & salsa.