Today's recipe is one I first tried as a newlywed - which is kind of appropriate, since today is our anniversary! (Happy Anniversary, James! It's been a great 11 years!)
I first saw this recipe on the inside of a box of Pillsbury Refrigerated Pie Crust. It came from one of their Bake-Off competitions, and something about it piqued my interest. I gave it a try, and it quickly became a staple in our meal planning. It's very easy to put together, and tastes great, especially when topped with sour cream & served with a side salad.
Without further ado:
1 15-oz pkg Pillsbury Refrigerated Pie Crust
1 medium onion, coarsely chopped
1 Tbsp butter
1 medium tomato, coarsely chopped & drained
1 4-oz can sliced black olives, drained
1 4-oz can chopped green chilies, drained
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp black pepper
2 eggs, beaten
2 or 3 drops hot pepper sauce
2 cups sharp cheddar or colby jack cheese, shredded
Preheat oven to 375 degrees F. Prepare pie crust according to package directions for two-crust pie using a 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan.
In medium skillet, saute onions in margarine until tender. Stir tomatoes, black olives, chilies, garlic powder, cumin, and black pepper into cooked onion. In small bowl, beat eggs with hot pepper sauce; reserve 2 tsp. of mixture. Stir in 1 cup of shredded cheese. Sprinkle remaining cheese over bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover. Top with second crust; seal edges. Slit crust in decorative design in several places. Brush with reserved egg mixture.
Bake at 375 F on lowest oven rack for 45-55 minutes or until golden brown. Let stand 5 minutes; serve warm with sour cream, salsa, or other desired toppings.
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