Mexican Quiche - cooking recipe

Ingredients

9 inches unbaked pie crusts (deep dish)
5 eggs
1 (1 ounce) package taco seasoning
1 lb ground sirloin
1 1/4 cups half-and-half
1/2 cup sour cream
1 1/2 tablespoons butter
1 1/4 cups monterey jack pepper cheese (freshly shredded)
1/2 cup extra-sharp cheddar cheese (freshly shredded)
1/2 bell pepper (diced)
1 jalapeno (seeded, finely diced)
4 tablespoons green chilies (canned diced)
1 bunch green onion (thinly sliced)
2 roma (tomatoe's seeded, diced)
2 tablespoons black olives (sliced)
2 tablespoons cilantro (finely chopped)
1/2 teaspoon salt
1 teaspoon black pepper

Preparation

Pre heat oven at 400 degrees.
Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
Heat butter in skillet, add bell pepper, green onion saute until softened.
In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.