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Jalapeno Pie with Red Salsa




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 large tomato, finely chopped (1-1/4 cups)
1 small onion, chopped (1/3 cup)
1 tomatillo, finely chopped (about 1/4 cup)
1 jalapeno pepper, finely chopped (2 tablespoons)
1 tablespoon snipped fresh cilantro
1 to 2 teaspoons lime juice
1/4 teaspoon salt
1 clove garlic, minced
1/2 of a 15-ounce package folded refrigerated unbaked piecrusts (1 crust)
3 eggs, beaten
1-1/2 cups milk
1 small red sweet pepper, chopped (1/2 cup)
1/4 cup pitted ripe olives, sliced
2 green onions, thinly sliced (1/4 cup)
1 to 2 fresh or canned jalapeno peppers, seeded and chopped (2 to 4 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour


Recipe



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 teaspoonsalt, 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.
Make-ahead tip: Salsa can be made up to 1 week ahead; cover and store in refrigerator