I just tried this recipe for the first time today, and it’s a keeper! I found this recipe in a Pillsbury magazine, and only changed a few things 🙂 This quiche is everything that’s good about chicken enchiladas–cheese, salsa, chicken, and chilies! Serve it warm, topped with sour cream and diced fresh tomato.
Ingredients:
1 pre-made refrigerated pie crust
4 eggs
1 cup milk
1 1/2 cup cooked chicken, diced (a store bought rotisserie chicken works well)
1 1/2 cup tortilla chips, broken into small pieces (but not completely crushed)
2 cups jalapeno jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup store bought salsa of your choice
1 can chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon kosher salt
Fresh ground black pepper, to taste
Dash of Tabasco sauce (or more to taste)
Sour cream and diced fresh tomatoes for serving, if desired
Directions:
- Pre heat oven to 350 degrees F.
- Place pie crust in a 9 1/2-inch, glass deep-dish pie pan.
- In a large bowl, whisk together eggs until blended.
- Add milk and whisk until combined.
- Stir in chicken, chips, jalapeno jack cheese, cheddar cheese, salsa, green chilies, cumin, salt, pepper, and Tabasco.
- Pour mixture into pie crust and smooth top with spatula.
- Bake uncovered 55-65 minutes, or until golden brown on top and a knife inserted in center comes out clean. (If top browns too quickly, loosely cover with tin foil for remaining baking time.)
- Let stand 10 minutes before slicing.
