-
New recipes
- Chicken Quiche
- Whole chicken & Pastas
-
Learn how to cook
- Chicken Fiesta Salad
- Fruity Curry Chicken Sal
- Cobb Salad
- Steak n Ale Pie
- Dijon Chicken Salad
- Seasonings
- Sugars and Salts
- Dried Fruits
- Lamb Feta Peppers
- Guest Chef SpeedScratch
Information
- Product Profiles
- Product Information
- Cooking Instructions
Chicken Quiche!
Ingredients
-
1 Pillsbury(R) refrigerated pie crust, softened as directed
on box -
4 eggs
-
1 cup half-and-half or milk
-
1 1/2 cups canned chicken, drained
-
1 1/2 cups broken tortilla chips
-
2 cups shredded Monterey Jack cheese
-
1 cup shredded Cheddar cheese
-
1 cup Old El Paso(R) Thick 'n Chunky Salsa
-
1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
-
1/2 teaspoon salt
-
Pepper, to taste (optional)
-
Sour cream (optional)
-
Old El Paso(R) Thick 'n Chunky Salsa (optional)
Directions
-
Heat oven to 350 degrees F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.
-
In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
-
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
