ENCHILADA QUICHE
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...
Provided by Melissa Snow
Categories Tacos & Burritos
Number Of Ingredients 11
Steps:
- 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.
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