IMPORTING THE SUPERIOR QUICHE:

Chicken Quesadilla Pie (Recipe from "The Best Simple Recipes" America's Test Kitchen, 06/15/2010)

1 flour tortilla (10 inches, burrito size)

1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)

1/2 cup fresh cilantro, finely chopped

1/3 cup jarred pickled jalapeños, drained and chopped

2 cups sharp cheddar cheese, shredded

Salt and pepper

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 teaspoon baking powder

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with vegetable oil spray.

2. Toss chicken, cilantro, jalapeños, 1 cup cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper in bowl until combined. Spread filling over tortilla.

3. Whisk eggs, milk, flour, baking powder and 1/2 teaspoon salt in bowl until smooth.

4. Slowly pour over filling, then sprinkle with remaining cheese.

5. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve with salsa and sour cream.