Categories: Cheese/eggs 
      Yield: 8 servings 
  
     15 oz Ready to use pie crust              2    Eggs, beaten 
      1 ts All-purpose flour                        Hot pepper sauce to taste 
      1 c  Coarsely chopped onion              4 oz Shredded Monterey Cheese 
      1 tb Vegetable oil                       4 oz Shredded cheedar cheese 
      1 c  Coarsely chopped tomatoes           1 c  Sour cream 
      4 oz Sliced ripe olives                  2 tb Watkins Salsa and Sour 
    1/2 ts Garlic powder                            Cream snack dip seasoning 
    1/2 ts Chili powder                        1 c  Finely chopped tomatoes 
    1/8 ts Black pepper                    
  
  Prepare pie crust according to package directions for a two-crust pie using 
  a 10 inch pie plate.  Place 1 prepared crust in pan, trim edges if 
  necessary; set aside. In medium skillet cook onions in oil until tender, 
  remove from heat.  Stir in 1 cup chopped tomato, olives, garlic powder, 
  chili powder, and blackpepper; set aside. In small bowl, beat together eggs 
  and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg 
  mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar 
  cheese.  Sprinkle remaining cheese over bottom of pie crust lined pan. 
  Spoon onion mixture evenly over cheese. Carefully pour egg mixture over 
  cheese; spread to cover. Top with second crust; seal edges. With sharp 
  knife, slit crust in decorative design in several places. Brush with 
  reserved egg mixture.  Bake at 375 degrees for 45 to 55 minutes or until 
  golden brown covering with foil if edges become too brown. Let stand 5 
  minutes.  Meanwhile, combine sour cream and Salsa and Sour Cream Snack and 
  Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper 
  sauce to taste; set aside.  Cut quiche into wedges and serve topped with 
  sour cream and tomato mixtures.