Many of you, if not all of you, know that my love language is food.
I feed others with my heart and soul.
I put love into the food I create and gift that to others.
I may not be an expert at receiving, and I so honors those who have that ability. So, for now, I will continue to give my love and give it happily through the gift of good food.

Today: Green Chile Chicken Manchego Quiche.

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Green Chile Chicken Manchego Quiche

Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cut into small cubes
1 large egg
1 Tbs. vinegar
2 Tbs. ice water

Add all the ingredients to a food processor and pulse until crumbly.
Transfer to a plastic wrap lined surface and form the crumb pile into a disc. Wrap tightly in plastic and chill for 10 minutes.
Roll out the dough between 2 layers of parchment into a large 11″ roundish shape and transfer to a 9″ pie plate, folding under the edges and then pinching for a decorative effect.

Filling:
1/2 lb. ground chicken
1/2 cup roasted green chiles, finely chopped
4 large eggs
sea salt and lots of ground pepper
4 oz. Manchego cheese, shredded

red bell pepper, thinly sliced

Preheat the oven to 425 degrees.
Brown the chicken in a smallish oiled skillet. Add the green chiles and salt and pepper and cook until the chicken is done.
Whisk together the eggs, and more salt and pepper. Add the chicken and green chiles.
Line the bottom of the unbaked pie crust with a handful of shredded Manchego. Stir the rest of the cheese into the egg mixture.
Pour the egg and cheese mixture into the unbaked pie crust (lined with cheese).
Decorate the top of the quiche with red pepper slices and additional pepper.

Bake for about 25-35 minutes, until the crust is golden brown and the center is nice and bubbly. Cool before serving.