15 oz Ready to use pie crust
1 ts All-purpose flour
1 c  Coarsely chopped onion
1 tb Vegetable oil
1 c  Coarsely chopped tomatoes
4 oz Sliced ripe olives
1/2 ts Garlic powder
1/2 ts Chili powder
1/8 ts Black pepper
2    Eggs, beaten
Hot pepper sauce to taste
4 oz Shredded Monterey Cheese
4 oz Shredded cheedar cheese
1 c  Sour cream
2 tb Watkins Salsa and Sour
Cream snack dip seasoning
1 c  Finely chopped tomatoes

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.