1 10ouncecan Ro-tel diced tomatoes & green chilesdrained well
1+ ¼ cups shredded sharp cheddar cheesedivided
½cupsliced olives
¼cupdiced red onion
salt and pepper
1cupchopped cooked chicken
Instructions
Make the crust:
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.
Make the quiche:
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 it's 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.
Notes
Approximate Nutrition Information
Per serving (based on 8 servings):
Calories: 350
Fat: 22g
Carbohydrates: 22g
Protein: 15g
Fiber: 2g
Note: Nutrition values are approximate and can vary based on specific ingredients used.