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
- 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 Monterrey 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.