Spicy Chicken and Onion Quiche

This easy quiche is wonderful for lunch or dinner. We've simplified the prep work by using store-bought crust, but the results are still delicious! You can turn down the spiciness of this dish by swapping in regular jack cheese for the pepper jack and omitting the chile powder. This recipe makes 6-8 servings.

PREP TIME: 15 minutes
COOK TIME: 55 minutes

1 store-bought frozen pie crust
2 tablespoons olive oil
1 medium red onion, chopped
3/4 cup pepper jack cheese, shredded and divided
1/2 cup shredded cooked chicken (we used a store-bought rotisserie chicken)
1 1/4 cups half-and-half
3 large eggs
1/4 teaspoon chipotle chile powder
2 tablespoons fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat your oven to 350 F.

Het oil in a skillet to medium-high on the stove top. Add onions and cook until the onions begin to soften and turn brown on the edges, about 5-7 minutes. Remove from heat and let cool for a few minutes.

In a large mixing bowl, whisk together eggs, half-and-half, chile powder, salt and pepper. Add 1/2 cup of the cheese; fold to combine.

Place pie crust on a baking sheet. Add the onions, chives and chicken to the bottom of the crust. Pour egg mixture over the top. Sprinkle remaining cheese over the top of the egg mixture. Bake for 45 minutes or until the eggs are set. Remove from heat and let stand for 10 minutes before slicing and serving.