A variation on the quiche that I posted a few months back – this one is a bit spicy… but soo good in the morning before work.

• 1 – Pillsbury Pie Crust
• 1 Cup – Half & Half
• 4 – Eggs
• 1 medium sized red bell pepper
• 1 Cup – shredded chicken (easiest just to get the rotisserie chicken from the grocery store and pull off the bone – but left over chicken works perfectly as well.)
• 1/2 cup – cubed queso blanco
• Salt & Pepper to taste
• Red pepper flakes
• Paprika
• Yellow pepper paste (I use Aji Amarillo by Belmont – a Peruvian version)

1. Preheat the oven to 375F.
2. Let Pillsbury pie crust thaw out on the counter top before rolling out.
3. Place into pie tin and fold over excess pie crust to make a thicker edge – leaving about a centimeter of pie crust sticking out over the edge. Crimp the edge of the dough gently by pinching on either side of a centimeter of dough with your thumbs and pointer fingers and smooshing them together. Go all the way around until you complete the entire perimeter of the crust.
4. In a bowl, beat the 4 eggs and add the Half & Half.
5. Add a dash of paprika, crushed red pepper flakes and pepper. Beat together and set it aside.
6. On a cutting board – cut up the red pepper into strips, and then dice the strips into 1cm pieces.
7. In a small frying pan – add a bit of butter and cook the red peppers until soft. Remove from burner and set aside.
8. Using a soft spatula – spread a super thin layer of yellow pepper paste on the bottom of the pie crust.
9. Into the pie crust, add your chicken, the cooked red peppers, and the blocks of queso blanco. Mix them around with your hands and make sure that it’s evenly layered.
10. Pour egg mixture on top of quiche toppings.
11. Carefully set quiche in the oven and start keeping an eye on it after about 35 minutes.
12. Check to see when the top gets golden brown. Take it out when it’s reached the goldenness that you want and stick a toothpick in to make sure it comes out clean!

If you want it even hotter – add some Tabasco sauce before eating. Refrigerate uneaten portion and heat up each time you want a slice! Should last a few days in the fridge if properly covered.