Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Prepared pie crust dough
1 large tomato, sliced
1 (2 1/4 ounce) can sliced black olives
6 scallions, chopped
8 ounces Monterey jack with jalapeños, grated
4 eggs
1 tablespoon flour
1/2 cup half-and-half
Pinch of nutmeg
Preheat oven to 375 degrees F.
Place pie crust in an 8- or 9-inch pie pan. Arrange tomato slices on bottom. Drain olives. Over
tomatoes, sprinkle olives, onions and cheese.
Beat eggs with flour, half-and-half and nutmeg. Bake 50 minutes or until lightly brown on top.
Makes 6 to 8 servings.
Southwestern Quiche 774
Spicy Roast Beef and Pepper Jack Quiche
1 (15 ounce) package folded refrigerated pie crust
1 cup (4 ounce) shredded pepper-jack cheese
1 cup (4 ounce) shredded Swiss cheese
1 1/2 cups (8 ounces) finely chopped leftover roast beef
1 cup (1/2 pint) heavy cream
4 eggs
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
Preheat oven to 325 degrees F. Unfold the pie crust and place in a 9-inch deep-dish pie plate, pressing
the crust firmly into the plate.
In a medium bowl, combine the pepper-jack cheese, Swiss cheese and roast beef; mix well and spoon
into the pie crust.
Using the same bowl, whisk together the remaining ingredients; pour over the roast beef and cheese
mixture. Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
Cut into 8 pie-shaped wedges to serve.
Spicy Roast Beef and Pepper Jack Quiche 775

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