enchilada quiche
I got this recipe from a blog called Your Homebased Mom. www.yourhomebasedmom.com. This quiche is so easy to make and has such great flavor. I did switch the Monterey Jack for Pepper Jack to give it more of a kick. I have made the quiche using just milk and just half-and-half and believe the quiche tastes and turns out better using the half-and-half.
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 1 - refrigerated pie crust, completely thawed
- 4 - eggs
- 1 cup half-and-half or milk
- 1 - large can chicken breast in water
- 1 1/2 cups broken tortilla chips
- 2 cups pepper jack cheese, shredded
- 1 cup cheddar cheese, grated
- 1 cup restaurant-style salsa (i use roja's)
- 4 1/2 ounces can chopped green chilies
- 1/2 teaspoon salt
- - seasoned pepper to taste
How To Make enchilada quiche
-
Step 1Pre-heat oven to 350 degrees. Whisk eggs until well blended. Add half-and-half until blended. Stir in with a spatula; chicken, chips, cheeses, salsa, green chilies and salt.
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Step 2Pour into pie crust. The mixture makes a little more than what a 9 inch pie crust can hold. So be careful when pouring the mixture into the pie crust so that it doesn't overflow. Discard the rest. Sprinkle with seasoned pepper.
-
Step 3Bake 65 minutes or until crust is a golden brown and a knife comes out clean when inserted into the center. Let the quiche rest for 10 minutes before serving.
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Step 4I serve additional salsa, sour cream, and guacamole on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Meat Breakfast
Category:
Tacos & Burritos
Category:
Savory Pies
Tag:
#Quick & Easy
Method:
Bake
Culture:
Southwestern
Ingredient:
Eggs
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