Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 garlic clove, minced
- 1.5 cups cooked, shredded chicken
- 1 tbsp Tex-Mex seasoning blend
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, diced tomatoes, sour cream, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch pie dish with pre-baked pie crust. Prick the bottom with a fork and bake according to package instructions until lightly golden. Set aside to cool.
- In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add diced bell pepper and minced garlic, cook for another 2-3 minutes until fragrant. Stir in cooked, shredded chicken and Tex-Mex seasoning. Cook for 2-3 minutes to blend flavors. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until well combined. Stir in shredded cheese and the cooked chicken mixture.
- Pour filling into the pre-baked pie crust. Spread evenly.
- Bake in preheated oven for 35-40 minutes, or until quiche is set and golden brown on top.
- Remove from oven and let cool for a few minutes before slicing. Garnish with fresh cilantro, diced tomatoes, and sour cream if desired. Serve warm.