Chicken Enchilada Quiche

I promised you this recipe last week and I'm just getting around to posting it. Sorry for the delay! It's a great recipe to make with the kids because there's not much you can do to mess it up. I know the title sounds weird, but it is an easy, one-dish recipe with tons of flavor. Mike raved with every single bite. Don't knock it till you try it...

Chicken Enchilada Quiche

1 pie crust, either refrigerated or homemade
4 eggs (or 4 egg white and 2 whole eggs)
1 cup milk or half-and-half
3 cups left over, cooked chicken
1 1/2 cups broken tortilla chips
8 oz. (2 cups) shredded jack cheese
4 oz. (1 cup) shredded cheddar cheese
1 cup salsa
1 can chopped green chiles
1/2 t. salt
pepper to taste
sour cream, if desired

Heat oven to 350. Place pie crust in a 9-inch glass deep dish pie pan. In a large bowl, beat eggs and milk. Stir in remaining ingredients. Pour into prepared pie pan. Bake for 55-65 minutes until the crust is light brown and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Cut inot wedges and serve with sour cream and salsa.