Enchilada Quiche

Melissa Snow


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.


★★★★★ 1 vote



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refrigerated pie crust, completely thawed
1 c
half-and-half or milk
large can chicken breast in water
1 1/2 c
broken tortilla chips
2 c
pepper jack cheese, shredded
1 c
cheddar cheese, grated
1 c
restaurant-style salsa (i use roja's)
4 1/2 oz
can chopped green chilies
1/2 tsp
seasoned pepper to taste

How to Make Enchilada Quiche


  • 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.
  • 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.
  • 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.
  • 4I serve additional salsa, sour cream, and guacamole on the side.

Printable Recipe Card

About Enchilada Quiche

Main Ingredient: Eggs
Regional Style: Southwestern
Other Tag: Quick & Easy

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