Chicken Enchilada Quiche - cooking recipe

Ingredients

1 frozen 9-inch deep dish pie shell
4 eggs, 1
1 cup half-and-half or 1 cup milk
1 1/2 cups chicken, finely cubed (or shredded)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (chunky)
4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
1/2 teaspoon salt
pepper (to taste)
sour cream (optional)
salsa (extra for serving-optional)

Preparation

Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Serve with sour cream and/or salsa (optional).