Ingredients Weight Measure
Butter 2 Tbsp.
Red onion, diced 4 oz. 1 cup
Green bell pepper, diced 4 oz. 1 cup
Tomatoes, chopped 6 oz. 1 cup
Eggs, large 6 ea.
Half-and-half 1 pt.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Cheddar or Monterey Jack cheese, shredded and divided 8 oz. 2 cups
Frozen kernel corn, defrosted 5 oz. 1 cup
Black olives, sliced and pitted 2 oz. 1/2 cup
Pie crust, 9" 2 ea.


  1. In a medium sauté pan, heat butter and sauté onions and peppers for 3-4 minutes or until translucent. Add tomatoes and continue cooking for 1-2 minutes or until liquid has evaporated. Allow mixture to cool.
  2. In a large bowl, whisk together eggs, half-and-half and TABASCO® Green Jalapeño Pepper Sauce. Fold in reserved sautéed vegetables, 1-1/2 cups cheese, corn and olives.
  3. Preheat oven to 400°F. Pour mixture into pie crusts. Sprinkle remaining cheese over the top of quiche. Bake in preheated oven for 35-40 minutes or until set.

Yield: 12 servings