Mexican Chicken Pie

I love quiche. I love that you can combine pretty much any combination of ingredients to suit your taste, and it comes out great every time. This was called a quiche by Cassie Craves, but I think it's really more of a pie, as it's not as "eggy" as most quiches. 

I actually added an additional egg, because the mixture seemed like it needed a little more moisture. This is packed with flavor with the tortilla chips, Mexican cheese, salsa, and green chiles. It's extremely hearty...not "ladies lunching" food at all.

The only thing I might change is the amount of tortilla chips...it's a very predominant taste in the dish.

Printable recipe

1 refrigerated pie crust

4 eggs

1 cup milk

1-1/2 cups cooked shredded chicken

1-1/2 cups broken tortilla chips

3 cups shredded Mexican-blend cheese

1 cup salsa

1 4-ounce can chopped green chilies

1/2 teaspoon salt

Place the pie crust in a 9-inch pie pan.

In a medium bowl, beat the eggs with a wire whisk. Beat in the milk. Stir in remaining ingredients. Pour into the crust-lined pan.

Bake at 350 degrees for 60 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.