Egg & Cheese Quesadilla Quiche and Monkey Bars

Do you think pie crusts are just for dessert?  They make a great crust for quiche.  This spin on quiche has the ingredients and flavors of a quesadilla but in a pretty brunch-worthy package.


Picture it... Rice Krispie Bars swinging from the trees. You might be too after you eat these - delicious (did I mention high in sugar?)!

Egg and Cheese Quesadilla Quiche

Serves 6

1(2 count) box prepared pie crusts, softened as directed on box

1 cup chopped onions

1 tablespoon butter or margarine

1 cup coarsely chopped tomato (1 medium)

1 can (3.8 oz) sliced ripe olives, drained

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/8 teaspoon pepper

1 can (4.5 oz) chopped green chiles, drained

2 eggs, beaten

2 to 3 drops red pepper sauce (optional)

1 cup shredded Taco flavored cheese

1 cup shredded Cheddar cheese

Optional Toppings: sour cream and salsa 

Place oven rack in the lowest rack position.  Preheat oven to 375 degrees. Unroll one pie crust and lay in the bottom of a 10-inch tart pan.  Press in bottom and up sides of pan.  Trim edges if necessary.   

In medium skillet, melt butter over medium heat. Add onions; cook and stir until tender.  Stir in tomato, olives, garlic powder, cumin, pepper and chiles.   

In small bowl with fork, beat eggs and red pepper sauce (if using); reserve 2 teaspoons mixture. Stir in 1/2 cup of the taco cheese and 1/2 cup of the Cheddar cheese. Sprinkle remaining cheeses in bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover.

Top with second pie crust; seal edges by crimping the top and bottom crusts together.  Cut slits four slits in the top crust for venting.  Brush with reserved egg mixture.

Place pie on lowest oven rack; bake 45 to 55 minutes or until golden brown. Let stand 5 minutes before serving. Serve warm with sour cream and salsa.

Monkey Bars

Makes 12 bars

1 cup coarsely chopped walnuts

1/4 cup flaked coconut

1/4 cup butter or margarine

1 (10-oz.) bag marshmallows

2 tablespoons unsweetened baking cocoa

6 cups Reese’s peanut butter and chocolate cereal

1 cup dried banana chips, pineapple and mango mix (can use only banana chips if the mixture is not available)

Preheat oven to 350 degrees. Spray 9x13-inch pan with cooking spray. On ungreased cookie sheet with sides, bake walnuts for 5 minutes.  Remove cookie sheet from oven. Stir coconut into walnuts. Return to oven; bake an additional 4 minutes or until coconut is light golden brown. Set aside to cool.

In large saucepan, melt butter over medium heat. Add marshmallows; cook 4 to 6 minutes, stirring constantly, until melted. Stir in cocoa until well blended. Remove from heat.  Stir in cereal, banana chip mix, toasted walnuts and coconut until evenly coated; pour into sprayed pan. Spread mixture evenly, pressing down slightly. Cool 30 minutes. Cut into bars.