Chicken, Rotel tomatoes, Velveeta, eggs and heavy cream baked in a pie crust. It tasted just like King Ranch Chicken Casserole in a quiche! Ridiculously good. We ate this for lunch, and Chicken Legs had the leftovers for dinner that night. You can make this ahead of time and freeze it unbaked for later. I have one in the freezer right now for Cinco de Mayo!
*I used shredded Velveeta cheese in this quiche. Walmart sells bags of shredded Velveeta. If you can't find the shredded Velveeta you can use 4 ounces of finely diced Velveeta or a cup of shredded cheddar cheese. Either will work great!*
King Ranch Chicken Quiche
serves 4 to 6
- 1/2 cup chopped cooked chicken
- 1/2 cup R-otel tomatoes, from a 10-oz can, drained
- 1 cup shredded Velveeta or cheddar cheese
- 4 eggs
- 1 can cream of chicken
- 1/2 cup heavy cream
- 1 deep dish pie crust
Preheat oven to 350 degrees.
Spread chicken and Rotel tomatoes in bottom of frozen pie crust. Top with cheese. Whisk together eggs, cream of chicken soup and heavy cream. Pour over cheese.
Bake for 50-60 minutes, until center is set.