Chicken Enchilada Quiche
I’m not a huge fan of eggs overall (sorry, Egglands Best!). I’ve grown to tolerate them mixed in with things (see my recipe for hotdogs, potatoes, and eggs! This is a favorite!). But this recipe for Chicken Enchilada Quiche, amazing! My whole family loved it and I’ll definitely be making this regularly!
This post was sponsored by Egglands Best and NordicWare
I made both a grain free/dairy free version and a regular version in order to appease all the tastebuds around my pre-Easter brunch table. While I only indulged in the gluten free version, those who ate the regular were thoroughly impressed. It’s basically the same recipe. I switched out the crust for a Paleo version and substituted the cheese for Daiya. I do ok with some grass-fed, harder cheese but not everyone at my house did, so I made sure it was completely dairy-free. It’s also not absolutely necessary to add cheese at all. If you take out the cheese, this would be a 100% Paleo dish! I do think the cheese takes it up a notch though. Your decision!
For my grain-free crust, I used Otto’s Cassava Flour recipe. It can be found HERE, on their website. This Chicken Enchilada Quiche was the perfect use of a pie crust! ?
Gluten Free Chicken Enchilada Quiche
Ingredients
- 1 Gluten free pie crust I used Otto’s Cassava Recipe
- 4 Eggs I used Eggland’s Best
- 1 Pound Chicken breast Cooked and shredded
- 1 Cup Shredded cheddar cheese
- 1 Cup Tortilla chips, crushed Or Siete foods chips
- 1 Cup Monterey Jack cheese
- 1 Cup Mild salsa
- 1/2 Cup Mild chilis Chopped
- 1/2 Cup Onions Diced
- 1/4 Cup Sour cream use Kite Hill yogurt for dairy-free
- Salt and pepper To taste
- Cooking spray
Instructions
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Preheat oven to 350 degrees
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Spray a fluted quiche pan with cooking spray.
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Press pie crust into quiche pan. Set aside.
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Whisk eggs until thoroughly scrambled. Add in chicken, cheeses, tortilla chips, onions, chilis, salsa, and salt and pepper. Pour into quiche pan.
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Bake at 350 degrees for 60-65 minutes. Top with additional cheese and sour cream.