Southwestern Quiche

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

Yield: Makes 8 servings

Ingredients

• 1  (15-ounce) package refrigerated piecrusts
• 2  cups  sliced fresh mushrooms
• 2  teaspoons  vegetable oil
• 1/2  cup  (2 ounces) shredded mozzarella cheese
• 1/2  cup  (2 ounces) shredded Swiss cheese
• 1/2  cup  (2 ounces) shredded Cheddar cheese
• 5  large eggs, lightly beaten
• 1/2  cup  half-and-half
• 1/2  cup  picante sauce or Salsa Picante
• 1  tablespoon  all-purpose flour
• 1/2  small green bell pepper, chopped
• 1/4  cup  ripe olives, chopped

Preparation

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.

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

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

Combine cheeses; set aside.

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

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.

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.