Quiche is not just for breakfast. Today’s recipe for enchilada quiche is a great dinner time option.
I originally found this recipe in The Oregonian years ago and we have been enjoying it ever since.
It has the look and texture of a quiche but the taste of an enchilada.
I took the easy route and used a store bought pie shell. I like the ones you find in the freezer section, that come in the pan.
The quiche is perfect paired with a nice salad, some sour cream and a few chips and salsa.
We enjoyed it warm but it is lovely at room temperature too.
1 refrigerated pie crust, softened
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.