Chicken Taco Pie (quiche)
1 deep dish pre-made pie crust (baked according to package directions)
3 boneless, skinless chicken thighs, cut into pieces
1 pkg taco seasoning mix
1 bell pepper, chopped
4-6 eggs (depending on size of crust)
splash of milk
2 C shredded sharp cheddar cheese, divided
In medium skillet brown chicken. Add 1/2 pkg of taco seasoning to chicken while cooking. DO NOT ADD WATER. Add bell pepper and cook until tender and chicken is browned.
In a bowl mix eggs with milk. Add rest of taco seasoning. Add 1C of cheese.
Once pie shell is baked, put chicken mixture into pie shell. Top with egg mixture.
Bake at 350 for 40 minutes. After 15 minutes, put foil around edge of pie crust to prevent burning. Cook remaining 30 minutes adding the last cup of cheese the last 5 minutes of cooking.
Serve with salsa, ranch, or sour cream. This was yummy! Perfect for making more than one and freezing for later. If freezing, go through all steps and bake, then when ready to use thaw to room temperature before baking. Then bake to heat through about 30 minutes.