Tex-mex Chicken Quiche

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1/4 cup Red onion
  • 1 (10 ounce can Ro-tel diced tomatoes & green chiles

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1/2 cup Olives

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Salt
  • 1 Salt and pepper
  • 4 tbsp Shortening

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 4 tbsp Butter
  • 1 1/4 cups Cheddar cheese, sharp
  • 1 cup Half & half

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1 + ½ cups all-purpose flour
• ¼ teaspoon salt
• 4 tablespoons cold butter, cut into cubes
• 4 tablespoons shortening
• 3 - 5 tablespoons ice water
• 5 large eggs
• 1 cup half & half
• 1 (10 ounce) can Ro-tel diced tomatoes & green chiles, drained well
• 1 + ¼ cups shredded sharp cheddar cheese, divided
• ½ cup sliced olives
• ¼ cup diced red onion
• salt and pepper
• 1 cup chopped cooked chicken

Directions

• In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening.
• Drizzle with ice water one tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate ½ hour.
• Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into a 9-inch deep dish pie pan and flute the edges or use a fork to make a design.
• Preheat the oven to 400 degrees F.
• In a medium bowl whisk the the eggs and half & half together.
• Stir in the Ro-tel, 1 cup cheese, olives, onions, ½ teaspoon salt and ¼ teaspoon black pepper. Pour into the crust.
• Add the chicken pieces by hand so its evenly spread out across the quiche. Sprinkle with the remaining ¼ cup cheese.
• Bake until firm in the center 40 - 45 minutes.
• Let set 5 - 10 minutes then cut into wedges and serve with a green salad.