July 10, 2017
Chipotle Chicken Quiche! This creation came about because my husband Keith loves to "play with his food". He's one of those cooks who says "hey, let's add a little of this and a little of that" and it cooks up wonderfully! This recipe is a variation of one from the cookbook Come on Inn to my B&B for Breakfast & Tea: Franklin Street Inn Recipes. This time, however, I made him write down what he added so we could replicate it for our next cookbook edition. It's that tasty!
Chipotle Chicken Quiche: Yields 4 large or 6 small pieces.
5 eggs- beaten OPTIONAL:
1 (4oz) can green chillies, chopped Chopped onions, to taste
1 c. cottage cheese, small-curd Salsa
1 c. Cheddar cheese, shredded Chopped green pepper
1 cup shredded (or cubed) chipotle seasoned chicken
1 tomato, peeled, chopped and deseeded
Preheat oven to 375. Combine the eggs and green chilies in a large bowl. Next, add cheeses and sausage. Add optional items if prefer. Pour mixture into a well-greased 9-inch pie pan. Bake for 15 minutes. Add deseeded tomatoes to top of quiche. Bake another 20 minutes. To check if it is done, place a knife in the center of the quiche If it comes out clean then your quiche is finished. Let the quiche stand 5 minutes before serving.
Serve the quiche with a warm tortilla, salsa and slices of fresh tomato. Enjoy!!