Real Recipes From Real Home Cooks ®

enchilada quiche

(1 rating)
Recipe by
Melissa Snow
Hillsboro, OR

I got this recipe from a blog called Your Homebased Mom. 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 rating)
yield 6 serving(s)
method Bake

Ingredients For enchilada quiche

  • 1
    refrigerated pie crust, completely thawed
  • 4
  • 1 c
    half-and-half or milk
  • 1
    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

  • 1
    Pre-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.
  • 2
    Pour 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.
  • 3
    Bake 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.
  • 4
    I serve additional salsa, sour cream, and guacamole on the side.