Southwestern Quiche

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 (15 ounce) package refrigerated pie crusts (pillsbury ready made crust)
• 2 cups sliced fresh mushrooms
• 2 teaspoons vegetable oil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded swiss cheese
• 5 large eggs, lightly beaten
• 1/2 cup half-and-half
• 1/2 cup picante sauce
• 1 tablespoon all-purpose flour
• 1/2 small bell pepper, chopped
• 1/4 cup ripe olives, chopped

Recipe

• 1 unfold and stack 2 pie crusts; gently roll or press pie crusts together. fit pie crusts into a 9-inch pie plate 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°f for 15 minutes. remove weights and foil; cool.
• 3 saute mushrooms, in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed.
• 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, and sprinkle with remaining cheese.
• 7 bake at 375°f for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. let stand 10 minutes before serving.