Jalapeno Pie with Red Salsa

In a hurry? Reach for bottled salsa rather than homemade. Ready to roll piecrust speeds up the quiche-style dish, and dinner is ready in less than an hour.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Bake: 40 mins

Jalapeno Pie with Red Salsa

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1.0 by 1 people

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Directions

  1. For homemade salsa, in a small bowl combine tomato, onion, tomatillo, jalapeno, cilantro, lime juice, the 1/4 teaspoon salt, and garlic. Stir gently to mix. Cover and refrigerate for 1 hour before serving.
  2. Let piecrust stand according to package directions. Ease pastry into a 9-inch pie plate, a 10-inch tart pan with removable bottom, or a 10-inch quiche dish. Flute the edge or press pastry into fluted sides of tart pan or quiche dish and trim edges. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
  3. Meanwhile, in a large mixing bowl, stir together eggs, milk, sweet pepper, olives, green onion, jalapeno pepper, the 1/2 teaspoon salt, and pepper. Toss together shredded cheese and flour in a medium bowl. Sprinkle cheese and flour in a medium bowl. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell.
  4. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before cutting. Serve with salsa. Makes 6 servings.

From the Test Kitchen

Salsa can be made up to 1 week ahead; cover and store in refrigerator.

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Nutrition Facts (Jalapeno Pie with Red Salsa)

  • Per serving:
  • 368 kcal ,
  • 23 g fat
  • (12 g sat. fat ,
  • 147 mg chol. ,
  • 567 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 14 g pro.
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