Mexican Quiche

Gluten-Free Option (directions toward the bottom of post)

Ingredients:

1 recipe yogurt dough (get recipe here)
6 ounces cheddar cheese, shredded
1 (10-ounce) can tomatoes and green chilies, drained
1 (4-ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

1 c. cheddar cheese, shredded
Garnishes: chopped green onions, sour cream, guacamole, hot sauce, cilantro 

Directions: 
1. Arrange pie crust in a pie plate and pre-bake for about 20-30 minutes. 

2. Remove and sprinkle shredded cheddar evenly over bottom of crust. 

3. Spread drained tomatoes/chilies and green chilies over cheese. Sprinkle olives over top. 

4. Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. 

5. Pour eggs over mixture in pie crust. Spread cheese over top. 

6. Bake at 350 for 50 minutes, until firmly set. 

7. Remove from oven and allow to sit 5 minutes before serving.

8. Garnish as desired.

Gluten-free Option:
1. Preheat the oven to 350 degrees. 

2. Place 1 T. of butter in a 9-inch cast-iron or stainless steel skillet and place in the oven for 3-4 minutes until butter is melted and hot, but not smoking.

3. Combine cheese with can of tomatoes/peppers and green chilies.  

4. Remove skillet from oven and spread the tomato mixture over bottom of pan. Sprinkle olives over top. 

5. Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. 

6. Pour eggs over tomato/olive mixture in skillet. Spread cheese over top.

7. Bake at 350 for 50 minutes, until firmly set. 

8. Remove from oven and allow to sit 5 minutes before serving.

9. Garnish as desired.