Chicken Enchilada Quiche

I posted a yummy quiche recipe last week, and this week you get another one!  I had to use up my other pie crust, and just happened to come across this recipe.  It was a good find.  I love twists on traditional dishes.  I wish I could think of something like this!  This yummy quiche combines the creaminess of a quiche with the wonderful southwest flavors of a chicken enchilada.  You get the chicken, green chiles, salsa, and yummy cheeses along with the traditional quiche ingredients.  How could you go wrong!?


Some things should not be combined, this is not one of those weird combos.  Quiche+enchilada= yummy goodness! 


Chicken Enchilada Quiche

1 refrigerated pie crust, softened, not frozen
4 eggs
1 C half and half or milk
1  C chicken, diced or can used canned chicken breast in water
1 1/2 C broken tortilla chips
2 C Monterey Jack cheese,grated
1 C  Cheddar cheese, grated
1 C chunky salsa
1 4.5 oz. can of chopped green chilies
1/2 tsp salt
pepper to taste


Preheat oven to 350.  In a bowl mix whisk together the eggs until well blended.  Add in half and half.  Stir in chicken, chips, cheeses, salsa, green chilies and salt.  Pour into pie crust.  Sprinkle with pepper.  

Bake 55-65 minutes or until crust is gold brown and knife inserted into the center comes out clean.  Let stand 10 minutes before serving.  Serve with sour cream and additional salsa if desired.

From:  Your Home Based Mom