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Chicken Fajita Quiche

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Chicken Fajita Quiche
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  • Prep 20 min
  • Total 1 hr 25 min
  • Ingredients 20
  • Servings 8
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Fajita flavors of spices, lime and chiles help give this unique quiche its zippy flavor. Serve wedges with cool melon slices.
By Pillsbury Kitchens
Updated May 23, 2022
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Mary Beth Schultz
Valparaiso, Indiana

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon hot chili oil
  • 1 small boneless skinless chicken breast (4 oz), cut into thin bite-size strips
  • 1/4 medium green bell pepper, cut into julienne strips (2x1/4 inch)
  • 1/4 medium red bell pepper, cut into julienne strips (2x1/4 inch)
  • 1/4 medium yellow bell pepper, cut into julienne strips (2x1/4 inch)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 teaspoon fresh lime juice
  • 4 eggs
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup Muir Glen™ organic salsa

Steps

  • 1
    Heat oven to 375°F. In 10-inch skillet, heat olive and chili oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until lightly browned and no longer pink in center. Reserve several bell pepper strips of each color for garnish; add remaining strips to skillet. Cook about 1 minute, stirring frequently, until slightly softened. Sprinkle with garlic salt, cinnamon, chili powder, black pepper, ground red pepper and lime juice; stir to mix. Remove from heat; cool slightly.
  • 2
    In large bowl, beat eggs, whipping cream, salt and green chiles with wire whisk until blended. Gently stir in both cheeses. Stir chicken mixture into egg mixture.
  • 3
    Place pie crust in 10-inch quiche dish or 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour chicken mixture into crust-lined pan. Arrange reserved bell pepper strips in pinwheel fashion over filling.
  • 4
    Bake 35 to 45 minutes or until knife inserted in center comes out clean and filling is golden brown. Let stand 15 to 20 minutes on wire rack before serving. Serve salsa over individual servings.

Nutrition Information

400 Calories, 30g Total Fat, 14g Protein, 18g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
270
Total Fat
30g
47%
Saturated Fat
15g
76%
Trans Fat
0g
Cholesterol
180mg
60%
Sodium
700mg
29%
Potassium
135mg
4%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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