2 boneless, skinless chicken breasts, finely diced into small cubes
6 slices bacon
1 red pepper, finely diced
2/3 C cheddar cheese, grated
1/3 C milk
1 Tbsp olive oil
1 store-bought frozen pie shell (9- or 10-inch)
kosher salt and freshly ground pepper, to taste
Preheat oven to 425 F degrees and bake frozen pie shell for 10 minutes. Remove from oven and reduce heat to 375 F degrees.
Place a medium pan or skillet over medium-high heat and cook bacon slices until extra crispy. Transfer to a paper towel-lined plate to drain.
Drain fat from pan and heat olive oil.
Cook diced bell pepper until softened. About 10 minutes.
Add diced chicken to the bell peppers, and season with salt and pepper.
In a large bowl, beat eggs. Mix in milk and cheese. Season with salt and pepper.
Place bell peppers and chicken in pie crust. Spread evenly.
Pour cheese and egg mixture over vegetables and top with crumbled bacon.
Bake for 30-40 minutes, or until fork inserted in center comes out clean.
Remove from oven and let cool 5-10 minutes. Slice, garnish with chives and serve hot.