Fiesta Quiche Olé


  • 1 9”pre-made pastry crust
  • 2 avocados, peeled, seeded and chopped
  • 1/4 c. onion, chopped
  • 2 Tbsp. lemon juice
  • 1 can (3 oz.) peeled green chiles, seeded, chopped
  • 1 clove garlic, minced
  • 1/4 tsp. hot pepper sauce
  • 1/2 lb. ground beef
  • 1/4 c. onion, chopped
  • 2 tsp. cumin
  • 1-1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1-1/2 c. pepper jack cheese, shredded, divided
  • 1 c. Monterey Jack cheese, shredded, divided
  • 3 eggs, slightly beaten
  • 1-1/2 c. half-and-half
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 small tomato, chopped
  • 1/4 c. pitted ripe olives, thinly sliced


Combine avocados, onion, lemon juice, 1 tablespoon green chiles, garlic and pepper sauce in blender. Blend until smooth. Cover and refrigerate.

Preheat oven to 375° F. Line 9 inch pie pan with pastry. In frying pan, combine beef, onion, cumin, chili powder, cayenne pepper and remaining green chiles. Cook over medium-high heat until beef is browned and onion is tender. Drain. Layer 1 cup Pepper Jack cheese, 1/2 cup Monterey Jack cheese and beef mixture in pastry-lined pan. Combine eggs, half-and-half, salt and pepper in medium bowl. Beat with a fork until well-mixed but not frothy. Pour into pastry pan.

Bake at 375° F for 45 minutes, or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Garnish center with avocado mixture. Surround with tomatoes and remaining cheeses. Sprinkle with olives.