TEX-MEX CHICKEN QUICHE

TEX-MEX CHICKEN QUICHE – A cheesy, mildly-spiced quiche with a southwestern twist. Eggs and half & half are joined by diced tomatoes, green chiles, cheddar cheese, black olives, red onion and chicken over a flaky crust.

A tasty savory pie, quiche is one of my favorite things. You can fill them with anything and eat them anytime. This one is perfect for dinner and using a few shortcuts is easy enough for a week night. It’s also great to bring to a potluck or picnic and can be eaten warm or at room temperature.

Because you only need one cup of chicken this is a great way to use up leftovers and turn them into an entirely new meal.

To save time you can use a premade crust like I did although I do prefer making my own. Mama Bear had one that needed to be used up so I went with it.

Every bite is filled with rich cheesy eggs touched by a hit of spice and overflowing with pieces of olives, tomatoes and chicken. Altogether delicious.

I was sad when my slice was gone.

TEX-MEX CHICKEN QUICHE

A cheesy, mildly-spiced quiche with a southwestern twist.

Prep Time 30

Cook Time 45

Total Time 1 15

Author Olivia

Ingredients

Crust or use a premade 9-inch one:
1 + ½ cups all-purpose flour
¼ teaspoon salt
4 tablespoons cold butter cut into cubes
4 tablespoons shortening
3 - 5 tablespoons ice water
Quiche
5 large eggs
1 cup half & half
1 10 ounce can Ro-tel diced tomatoes & green chiles drained well
1 + ¼ cups shredded sharp cheddar cheese divided
½ cup sliced olives
¼ cup diced red onion
salt and pepper
1 cup chopped cooked chicken

Instructions

Make the crust:

In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening.
Drizzle with ice water one tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate ½ hour.
Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into a 9-inch deep dish pie pan and flute the edges or use a fork to make a design.

Make the quiche:

Preheat the oven to 400 degrees F.
In a medium bowl whisk the the eggs and half & half together.
Stir in the Ro-tel, 1 cup cheese, olives, onions, ½ teaspoon salt and ¼ teaspoon black pepper. Pour into the crust.
Add the chicken pieces by hand so it's evenly spread out across the quiche. Sprinkle with the remaining ¼ cup cheese.
Bake until firm in the center 40 - 45 minutes.
Let set 5 - 10 minutes then cut into wedges and serve with a green salad.