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



  • 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.

Printable Recipe Card

About Enchilada Quiche

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

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