Chicken Enchilada Quiche
Breakfast, brunch, Main Course
American, Mexican Inspired
frozen deep dish pie shell
half & half
medium thick and chunky salsa
roughly chopped rotisserie chicken
crushed tortilla chips or Nacho Doritos
thinly sliced. plus additional for garnishing
colby jack or pepper jack cheese
Assorted toppings for serving
Preheat the oven to 350°F. Place a frozen deep dish pie crust on a large baking sheet. Set aside.
In a medium-size mixing bowl, whisk together eggs and half & half until smooth. Add salsa, taco seasoning, garlic salt and lemon pepper. Mix well.
Stir in the chicken, 3/4 cup tortilla chips, green onion and 1 cup cheese. Stir until evenly distributed. (Reserve 1/4 cup tortilla chips for the top)
Sprinkle 1/2 cup shredded cheese onto the bottom of the pie shell. Pour the filling evenly into the shell.
Sprinkle top with reserved 1/4 cup tortilla chips and 1/2 cup cheese.
Place into the oven and bake for 30 minutes. Check for browning and lay a piece of foil on top, if needed.
Continue to bake an additional 20-30 minutes or until the center is set when gently shaken.
Rest for at lest 30 minutes prior to cutting.
Serve with a dollop of sour cream, salsa and green onion, if desired.