I started with some leftover chicken from these Queso Chicken Tacos. Then I followed the recipe using salsa verde and green chilies. For cheese, I had mostly cheddar, with a little bit of Colby Jack mixed in. I reserve actual pie crust making for sweet pies, so a refrigerated Pillsbury pie crust fit the bill nicely. I used a combo of heavy cream and skim milk, so probably came close to the half and half called for in the recipe. This turned out to be a full quiche, and I ended up baking it on a cookie sheet to spare my oven any burnt on spills. It took mine at least 65 minutes to bake, and probably could have gone even longer, so plan accordingly.
This quiche was a little spicy and a whole lot tasty. A little sour cream and avocado were the perfect foil to the heat. We all loved this combo, and even had the leftovers for breakfast the next day!
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