Ingredients Weight Measure
Flour 1 cup
Salt 1/4 tsp.
Chili powder 1 tsp.
Margarine 3 oz.
Water as needed


Ingredients Weight Measure
Margarine, softened 2 oz.
Cream cheese, softened 12 oz.
Black pepper 1/4 tsp.
Salt 1/2 tsp.
Chili powder 1 tsp.
Eggs 2 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Scallions, chopped 6 Tbsp.
Garlic, minced 2 cloves


  1. Preheat oven to 400°F.
  2. To prepare Pastry, stir flour, salt and chili powder in a bowl. Cut margarine into pieces, then rub into flour with fingertips until mixture resembles coarse meal. Add enough water to make soft dough. Roll out to line a 9" quiche dish. Bake blind for about 15 minutes. Set aside.
  3. Reduce oven temperature to 350°F.
  4. To prepare Filling, beat the margarine, cream cheese, black pepper, salt and chili powder until creamy. Beat in the eggs and TABASCO® Sauce; fold in the scallions and garlic.
  5. Pour filling into the pastry. Bake for 45 minutes or until the filling is golden and set. Let cool to room temperature. Cut into thin wedges.

Yield: 12-15 servings

Serving idea: Serve with a dollop of sour cream topped with a squirt of Original TABASCO® brand Pepper Sauce. Garnish the plate with chopped parsley.