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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Dress this quiche up however you like. This is great for brunch, or serve with a tossed salad and have it for dinner. Ingredients:
1 frozen 9-inch deep dish pie shell |
4 eggs, 1 |
1 cup half-and-half or 1 cup milk |
1 1/2 cups chicken, finely cubed (or shredded) |
1 1/2 cups tortilla chips, broken |
2 cups monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
1 cup salsa (chunky) |
4 1/2 ounces green chilies, canned drained and chopped (4.5 oz ) |
1/2 teaspoon salt |
pepper (to taste) |
sour cream (optional) |
salsa (extra for serving-optional) |
Directions:
1. Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
2. In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
3. Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
4. Serve with sour cream and/or salsa (optional).
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