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
- 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
Preheat oven to 350 degrees
Spray a fluted quiche pan with cooking spray.
Press pie crust into quiche pan. Set aside.
Whisk eggs until thoroughly scrambled. Add in chicken, cheeses, tortilla chips, onions, chilis, salsa, and salt and pepper. Pour into quiche pan.
Bake at 350 degrees for 60-65 minutes. Top with additional cheese and sour cream.