Velvet Quiche from @VelvetVoice

Velvet Quiche

Light, Smooth and Delightful

from @VelvetVoice

Ingredients
•    8 ounces seasoned, baked chicken- shredded or cubed
•    2  unbaked 9 inch pie crust
•    3 cups 2% Mexican Blend Cheese - Shredded
•    3 tablespoons all-purpose flour
•    5 eggs, lightly beaten
•    1 1/2 cups skim milk
•    1/2 cup diced onion
•    1 (4 ounce) can diced green chile peppers, drained

Instructions
•    Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
•    Place crust in a 9 inch pie plate. Sprinkle chicken inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chilies. Add cheese mixture; stir well. Pour mixture into pie crust.
•    Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

**Cooks Note–  You can use canned fat free evaporated milk instead of regular skim milk.  It gives it a more velvety texture.  However it is excellent made with either.

**I use frozen 9″ Deep Dish Pie Crusts for this.

**  This is good served hot or cold.   It stores and freezes well.