1 (15 oz.) pkg. refrigerated pie crusts
1 c. coarsely chopped onions
1 tbsp. butter
1 c. coarsely chopped tomato, drained
1 (4 oz.) can sliced black olives, drained
1/4 tsp. garlic powder or garlic salt
1/4 tsp. ground cumin
1/8 tsp. black pepper
2 eggs, beaten
2 to 3 drops Tabasco
1 c. shredded Jack cheese
Sour cream (opt.)
1 (4 oz.) can chopped green chilies, drained
1 c. shredded cheddar cheese
Salsa or picante sauce (opt.)

Prepare pie crust according to package directions for 2-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan, pressing in bottom and up sides of pan. Trim edges if necessary. Reserve other crust for top. Saute onion in butter in medium skillet until tender. Reserving 1 tablespoon each tomato and olives, stir tomato, olives, garlic powder, cumin, pepper and chilies into cooked onion.

Beat eggs in small bowl with hot pepper sauce. Reserve 2 teaspoons mixture. Stir in 1/2 cup Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheeses over bottom of pie shell. Spread onion mixture evenly over cheeses. Carefully pour egg mixture over onion mixture. Spread to cover. Top with second crust. Seal edges. Slit crust in decorative design in several places. Brush with reserved egg mixture.

Bake at 375 degrees on lowest oven rack 45 to 55 minutes or until golden brown. Let stand 5 minutes. Remove sides of pan. Serve warm with sour cream, salsa and reserved chopped tomatoes and sliced olives. Makes 6 servings.